Re: [CH] Meatballs
Doug Irvine (dougandmarie@shaw.ca)
Thu, 15 Sep 2005 20:50:41 -0700
David....those meata balls sound great, I will certainly try them! I
read the recipe, and started to laugh as something that happened very
many years ago, came to mind. During leave while I was in the RCAF, I
worked for a crew selling Waring blenders, and it was when they were
new. We did the demo bit at fairs, ya know, throw a chicken cube, raw
carrot, little onion, stalk of celery in the blender, fill half with hot
water, buzz it and Voila!! Sooop! We worked long and hard, sold a lotta
blenders, but did not get to eat until the fair closed at 11 PM and then
we would hit a good restaraunt and fill up. This particular nite we were
at an Italian joint, arriving at that time of night, only table we could
get for 5 of us was right at the top of a stairway, from the main
entrance. Restaraunt was one floor up. Which was fine, we didn't care,
we were starved! So, I had spaget & meat balls, looked great, smelled
great. Stuck the fork into the meata ball, and the damn thing skidded
off the plate, hit the floor, and headed down the stairs. As luck would
have it, a party was headed UP the stairs, and there leading the way,
was a matron in a white dress. The meat ball and she collided, and of
course, it hit her white dress. Well, one of the other guys in the crew
was the only other one, besides me to see this, as I was following my
meat balls progress down the stairs. He had a mouthfull of pasta. He
sorta choked, snorted, and spewed his pasta and sauce all over the whole
table! Bugger still could not stop laughing, and then I started laughing
as well...we were all evicted from the restaraunt, and we ended up
finding a Chinese joint instead! Never did get to try that meata ball!
Hopefully yours will be better! We did make a lot of money that two
weeks at the fair, while Marie was at home looking after the 4 kids.
Which is why I was out there moonlighting in the first place :-) !!
Cheers, Doug in BC
>
>> Any help would be appreciated.
>
>
> 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
>
>