Re: [CH] Meatballs

JohnT (Love2Troll@kc.rr.com)
Thu, 15 Sep 2005 17:05:43 -0500 

Dave,

Thanks for the recipe!  Sounds easy enough.  I'll just be making the 
meatballs part in my smoker.  Might coat the meatballs in prepared mustard 
and possibly roll them in herbed breadcrumbs.  Then smoke at maybe 250° 
using lump charcoal and just a touch of pecan wood.

So why would I change and/or use just part of a perfectly good recipe?  Just 
got it in my head that I want to smoke them.  The mustard crust works really 
well on smoked meats.  Mustard taste disappears, but spices added to or on 
the mustard adhere to the meat and the meat retains moisture better.

Thanks again!
John


.......................................................................................................



The meatballs in this recipe are pretty good. I've made this several
times - with and without the tortilla cups - to good effect each time.
Recipe scales up nicely ... and all spice/heat measurements are
suggestions only ... especially the heat/chile measurements.

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Albondigas En Salsa Chipotle(Meatballs in Chipotle Sauce)
  Categories: Chilies, Pork, Beef, Latino, Appetizers
       Yield: 6 Servings

MMMMM-------------------------MEATBALLS------------------------------
     1/2 lb Beef; ground fine
     1/2 lb Pork; ground fine
     1/3 c  Onions; fine chopped
       2 tb Flour
       1 tb Cilantro; fresh minced
     1/2 ts Oregano; dried
     1/4 ts Cumin; ground (or more)
       1    Egg; beaten
       3 tb Vegetable oil

MMMMM---------------------------SAUCE--------------------------------
       1 tb Vegetable oil
       1    Onion; chopped
       2 cl Garlic; chopped
       1 c  Tomato sauce
       2    Chipotles; canned in adobo
            -sauce, stemmed and chopped
       2 tb Adobo sauce (from chilies)
     1/2 c  Beef broth

MMMMM-----------------------TORTILLA CUPS----------------------------
       6    Flour tortillas (6 inch)
            Vegetable oil for frying
            Chopped lettuce

   Meatballs:
   Combine all the meatball ingredients, except the oil, and mix well.
   Form into 1 1/2-inch balls.  Brown the meatballs in the oil, remove,
   and keep warm.

   Sauce:
   To make the sauce, add the oil to the pan and saute the onion and
   garlic until soft.  Add the remaining sauce ingredients, bring to a
   boil, reduce the heat, and simmer for 15 to 20 minutes until the
   sauce is thickened. Place the sauce in a blender or food processor
   and puree until smooth. Return the sauce to the pan, add the
   meatballs, and heat through.

   Tortilla Cups:
   To make the tortilla cups, pour the oil to a depth of 3 inches and
   heat to 375 degrees.  Place a tortilla in the oil and let it float
   for a couple of seconds.  Press the center into the oil with a can
   or ladle to form a bowl and fry until crisp, remove, and drain.

   To serve, place the lettuce in each of the tortilla cups, top with
   the albondigas, and serve.

   Source: Chile Pepper Magazine, December 1994

   Uncle Dirty Dave's Kitchen

MMMMM


-- 
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider

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