Latino Meatballs

Posted on May 27, 2007. Filed under: Food & Nutrition |

Hispanics love meat. So it’s no surprise that we have a dish dedicated to meatballs. Here’s a great recipe for Latina meatballs.

Albóndigas en salsa roja (Meatballs in Spicy Red Sauce)
Ingredients for sauce:

3 ancho or 5 guajillo chiles
2 cups warm water
2 cloves garlic, minced
1 small onion, chopped
2 medium ripe tomatoes, coarsely chopped, or 1 can stewed tomatoes (14 ounces)
1/3 teaspoon salt
1-2 sprigs fresh cilantro
Ingredients for meatballs:

1/2 pound ground beef
1/2 pound ground pork
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cloves garlic, minced
1 small onion, finely chopped
1-2 sprigs fresh cilantro, finely chopped
1 egg, well beaten
1/2 cup bread crumbs
1/4 cup vegetable oil or lard
Sauce preparation: Soak the chiles in 2 cups of warm water for 30 minutes, until they are soft and pliable. Reserve the chile water and set aside. Remove and discard the stems and seeds and coarsely chop the chiles. Place the chiles, garlic, onion, tomatoes, salt, and cilantro in a blender or food processor, along with 2 to 3 tablespoons of the chile water. Blend for several seconds to make a thick and smooth sauce.

Meat preparation: In a large bowl, combine the beef, pork, salt, black pepper, garlic, onion, and cilantro. Mix well. Add the beaten egg and bread crumbs, and continue to mix until all ingredients are combined. Pinch off small portions and shape into quarter-size meatballs.

Heat the oil or lard in a large skillet over medium heat, then cook the meatballs in batches on all sides for several minutes, until browned. Drain onto paper towels. Also drain any remaining oil from the skillet and wipe clean. Return the meatballs to the skillet and add the sauce. Cook, uncovered, over medium heat for 20 minutes, stirring occasionally. Serve with warm, fresh corn tortillas. Makes 25 to 28 meatballs.


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