Albondigas en Salsa de Chipotle (Stuffed Meatballs)
Ingredients: Metric Units
2 large eggs
1 tsp salt
1/3 c dry breadcrumbs
1 1/2 lb lean ground beef
1/2 lb lean ground pork
1/4 c coarsely chopped cilantro
3 1/2 oz queso fresco in 9 3/4" cubes
9 whole pimiento stuffed olives
2 Tbsp vegetable oil
1 c finely chopped white onion
2 cloves garlic, minced
1 lb canned whole tomatoes, undrained, coarsely chopped
1/2 c beef broth
2–4 canned chipotles en adobo, finely chopped
sliced pimiento stuffed olives
1 tsp salt
1/3 c dry breadcrumbs
1 1/2 lb lean ground beef
1/2 lb lean ground pork
1/4 c coarsely chopped cilantro
3 1/2 oz queso fresco in 9 3/4" cubes
9 whole pimiento stuffed olives
2 Tbsp vegetable oil
1 c finely chopped white onion
2 cloves garlic, minced
1 lb canned whole tomatoes, undrained, coarsely chopped
1/2 c beef broth
2–4 canned chipotles en adobo, finely chopped
sliced pimiento stuffed olives
Directions:
Beat eggs with salt, stir in breadcrumbs; let stand 5 minutes. Add beef, pork, cilantro, mix. Divide into 18. Shape into round patties. Top nine with cheese, top the other nine with whole olives. Press meat firmly around the topping to form meatball with the cheese or ollives in the center. Heat oil over medium heat. Fry meatballs, turning occasionally, until brown on all sides. Remove from pan. Drain all but 3 Tbsp of fat from skillet. Add onion, garlic, saute 4 minutes. Add tomatoes, stock, chilis, boil. Return meatballs, lower heat. Simmer 45 minutes. Remove meat. With a blender (a stick blender
is a great tool for this) puree the sauce to the desired consistency. Heat the sauce to boiling, then pour over meat. Garnish with sliced olives.
is a great tool for this) puree the sauce to the desired consistency. Heat the sauce to boiling, then pour over meat. Garnish with sliced olives.Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Friday February 17th, 2006
Contributed on: Tuesday May 11th, 2004 and modified on Friday February 17th, 2006