[CH] Albondigas en Salsa de Chipotle
Linda Panter (lipant@sympatico.ca)
Thu, 17 Mar 2005 20:24:56 -0500
Made this tonight for my son's birthday party Saturday. It sure
came out good!! I would have added more heat to the meatballs
themselves, in retrospect.
Linda
Chipotle Meatballs (Albondigas en Salsa de Chipotle)
Bon Appetit/May 2003
Servings 6-8
INGREDIENTS:
3 pounds plum tomatoes, coarsely chopped (I used 3 cups canned)
1 medium-size white onion, coarsely chopped
2 cubes frozen cilantro
2 large garlic cloves
1 Tblspn lemon juice
pinch of sugar
salt and pepper to taste (generous)
2 teaspoons minced canned chipotle chiles
2 tablespoons olive oil
1 Simmer till onions are transluscent. Puree above ingredients
in blender in batches until almost smooth.
(I used immersion blender and was very pleased with texture.)
Continue to simmer
to blend flavors and thicken slightly, stirring occasionally....
about 20 minutes.
Check and adjust seasoning to taste with salt and pepper.
2 pound ground beef
1 pound ground pork
1/2 cup fresh breadcrumbs or more
1 large egg
1-1/2 teaspoons dried Mexican oregano
1-1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 Combine ground beef and next 6 ingredients in large bowl. Add
1/2 cup
cooled tomato sauce and stir until well mixed. Using hands, form
1 rounded
tablespoonful meat mixture into ball.
3 Bring sauce to simmer over medium heat. Add meatballs to sauce.
Cover and
simmer until meatballs are cooked through, about 20 minutes.
Spoon rice into
large shallow bowl. Ladle meatballs and sauce over white rice and
serve.