MexicoKaren
03-22-2009, 09:15 PM
I made a batch of these last night to take to a party this afternoon. Because we used them as snacks, I also made a dipping sauce from crema (Mexican sour cream), cilantro, lime juice, my home made chile powder and avocados. Normally, they would be served in the broth with warm tortillas. These take a little time, but they as SO worth it. Nice subtle blend of flavors and great texture. Everybody gobbled them up.
ALBONDIGAS/MEXICAN MEATBALLS
The broth:
5 tomatoes, chopped or a can (14 oz) of chopped tomatoes,with juice
1 clove garlic
1 small onion, chopped
1 TBS adobo sauce from canned chipotles in adobo
3 TBS oil
2-3 TBS chicken, beef or tomato stock granules (I used a mixture of Knorr's beef and tomato)
Combine the tomatoes with the garlic, onion and adobo sauce and puree in the blender. Heat the oil in a large skillet or dutch oven and cook the pureed mixture for 5-10 minutes to mix the flavors. Add three cups water, stock granules and cook for ten minutes longer.
The meatballs:
1 lb. ground beef
1 lb. ground pork
1 cup cooked rice
3-5 tomatillos, depending on size
2 eggs
¼ cup cilantro, chopped
2-3 chipotle chiles in adobo sauce
2 cloves garlic
1 small onion
1 TBS chicken, beef or tomato stock granules
Puree the tomatillos, eggs, cilantro, chiles, garlic and onion in a blender. Place the meat in a bowl and add the rice and stock powder. Stir in the blended sauce and mix WELL. Shape the mixture into balls the size of walnuts and cook in the tomato broth for 20 minutes (you may need to do this in two batches.) Sprinkle with additional cilantro for garnish. Serves eight.
ALBONDIGAS/MEXICAN MEATBALLS
The broth:
5 tomatoes, chopped or a can (14 oz) of chopped tomatoes,with juice
1 clove garlic
1 small onion, chopped
1 TBS adobo sauce from canned chipotles in adobo
3 TBS oil
2-3 TBS chicken, beef or tomato stock granules (I used a mixture of Knorr's beef and tomato)
Combine the tomatoes with the garlic, onion and adobo sauce and puree in the blender. Heat the oil in a large skillet or dutch oven and cook the pureed mixture for 5-10 minutes to mix the flavors. Add three cups water, stock granules and cook for ten minutes longer.
The meatballs:
1 lb. ground beef
1 lb. ground pork
1 cup cooked rice
3-5 tomatillos, depending on size
2 eggs
¼ cup cilantro, chopped
2-3 chipotle chiles in adobo sauce
2 cloves garlic
1 small onion
1 TBS chicken, beef or tomato stock granules
Puree the tomatillos, eggs, cilantro, chiles, garlic and onion in a blender. Place the meat in a bowl and add the rice and stock powder. Stir in the blended sauce and mix WELL. Shape the mixture into balls the size of walnuts and cook in the tomato broth for 20 minutes (you may need to do this in two batches.) Sprinkle with additional cilantro for garnish. Serves eight.