Lee, I have the most wonderful recipe for Albondigas, or Mexican meatballs. It calls for 1/2 ground pork and 1/2 ground beef, but I have often made it with ground pork alone. Trust me. It is SO good...
[FONT=Trebuchet MS, sans-serif]ALBONDIGAS (MEATBALLS) CON CHIPOTLE[/FONT]
[FONT=Trebuchet MS, sans-serif]Ingredients:[/FONT]
[FONT=Trebuchet MS, sans-serif]The broth -[/FONT]
[FONT=Trebuchet MS, sans-serif]5 tomatoes (or used canned, chopped tomatoes)[/FONT]
[FONT=Trebuchet MS, sans-serif]1 clove garlic[/FONT]
[FONT=Trebuchet MS, sans-serif]1 small onion[/FONT]
[FONT=Trebuchet MS, sans-serif]2 TBS canned adobado sauce from canned chipotles in adobado[/FONT]
[FONT=Trebuchet MS, sans-serif]2 TBS oil[/FONT]
[FONT=Trebuchet MS, sans-serif]3 cups water or chicken stock . If you use water, add chicken or tomato stock granules to taste. [/FONT]
[FONT=Trebuchet MS, sans-serif]Assorted chopped vegetables, e.g., carrots, chayote, nopal (optional), zucchini, green beans, corn – whatever you have on hand[/FONT]
[FONT=Trebuchet MS, sans-serif]In a blender or food processor, blend the tomatoes with the garlic, onion and chipotle sauce. Fry in the oil for about 10 minutes to mix the flavors. Add the water or broth and vegetables and cook for 15-20 minutes.[/FONT]
[FONT=Trebuchet MS, sans-serif]If you want, you can also add rice to the broth.[/FONT]
[FONT=Trebuchet MS, sans-serif]The meatballs -[/FONT]
[FONT=Trebuchet MS, sans-serif]½ kilo (one pound) ground beef[/FONT]
[FONT=Trebuchet MS, sans-serif]½ kilo (one pound) ground pork[/FONT]
[FONT=Trebuchet MS, sans-serif]1 cup cooked rice[/FONT]
[FONT=Trebuchet MS, sans-serif]4-5 tomates verde (tomatillos)[/FONT]
[FONT=Trebuchet MS, sans-serif]2 eggs[/FONT]
[FONT=Trebuchet MS, sans-serif]½ cup chopped cilantro)[/FONT]
[FONT=Trebuchet MS, sans-serif]2-3 chipotle chiles in adobado sauce[/FONT]
[FONT=Trebuchet MS, sans-serif]2 cloves garlic[/FONT]
[FONT=Trebuchet MS, sans-serif]1 small onion[/FONT]
[FONT=Trebuchet MS, sans-serif]1 tsp oregano[/FONT]
[FONT=Trebuchet MS, sans-serif]½ tsp cumin[/FONT]
[FONT=Trebuchet MS, sans-serif]Mix the chopped tomatillos, garlic, onion, cilantro, eggs, and chiles in the blender or food processor. Put the meat in a bowl and add the rice and spices. Stir in the blended mixture and mix well. Shape into balls the size of walnuts and cook in the tomato broth for 15-20 minutes. You may need to do this in two batches.[/FONT]
[FONT=Trebuchet MS, sans-serif]Garnish with chopped avocado, limes, crema, crumbled fresh cheese [/FONT]