desertjean
Well-known member
* Exported from MasterCook *
Sandra: ALBONDIGAS EN SALSA DE CHIPOTLE
Recipe By :Sandra
Serving Size : 9 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
Stuffed Meatballs2 large eggs
1 teaspoon salt
1/3 cup dry breadcrumbs -- I use crushed tortilla chips
1 1/2 pounds lean ground beef
1/2 pound ground pork
1/4 cup cilantro -- coarsely chopped
3 1/2 ounces queso fresco -- cut into 9 ea 3/4" cubes
9 whole olives -- stuffed with pimiento
Sauce
2 tablespoons lard -- or vegetable oil
1 cup finely chopped onion -- white
2 cloves garlic -- minced
1 pound canned whole tomatoes -- undrained & coarsely chopped
1/2 cup beef broth
4 whole chipotle chile canned in adobo -- finely chopped (or less if desired)
sliced stuffed olives -- for garnish
Beat the eggs with salt in a large bowl. Stir in the breadcrumbs and let stand for 5 minutes. Add the beef, the pork and the cilantro, then mix lightly, but thoroughly. Divide the meat mixture into 18 even portions. (If making for appetizers, make portions smaller.) Shape portions into a flat round patty. Top 9 of them with the cheese cubes and the other nine with the whole olives. Then press meat firmly around each stuffing to enclose completely and form the meatball. Make sure none of the stuffing is showing. Heat the lard in a deep skillet over medium heat until. Fry the meatballs in two batches, turning occasionally, until brown on all sides, about 5 minutes, then remove to a plate. Drain all but 3 tablespoons of the drippings from the skillet.
Add the onion and garlic and saute over medium heat until soft, about 4 minutes. Stir in the tomatoes, stock and chiles, then heat to boiling. Return the meatballs to the skillet and reduce the heat to low. Simmer, uncovered, until the meatballs are cooked through, about 45 minutes. Remove the meatballs to a serving dish with a slotted spoon and keep warm. Transfer the tomato mixture to a blender container and process until smooth (or use an immersion blender). Return the mixture to the skillet and heat over high heat to boiling. Pour the sauce over the meatballs and garnish with the sliced olives.
Source:
"Gails Swamp"
- - - - - - - - - - - - - - - - - - -
My notes: We made them small for appies and this is the biggest request when we are asked to bring a dish anywhere. YUMMMMMM.
Sandra: ALBONDIGAS EN SALSA DE CHIPOTLE
Recipe By :Sandra
Serving Size : 9 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
Stuffed Meatballs2 large eggs
1 teaspoon salt
1/3 cup dry breadcrumbs -- I use crushed tortilla chips
1 1/2 pounds lean ground beef
1/2 pound ground pork
1/4 cup cilantro -- coarsely chopped
3 1/2 ounces queso fresco -- cut into 9 ea 3/4" cubes
9 whole olives -- stuffed with pimiento
Sauce
2 tablespoons lard -- or vegetable oil
1 cup finely chopped onion -- white
2 cloves garlic -- minced
1 pound canned whole tomatoes -- undrained & coarsely chopped
1/2 cup beef broth
4 whole chipotle chile canned in adobo -- finely chopped (or less if desired)
sliced stuffed olives -- for garnish
Beat the eggs with salt in a large bowl. Stir in the breadcrumbs and let stand for 5 minutes. Add the beef, the pork and the cilantro, then mix lightly, but thoroughly. Divide the meat mixture into 18 even portions. (If making for appetizers, make portions smaller.) Shape portions into a flat round patty. Top 9 of them with the cheese cubes and the other nine with the whole olives. Then press meat firmly around each stuffing to enclose completely and form the meatball. Make sure none of the stuffing is showing. Heat the lard in a deep skillet over medium heat until. Fry the meatballs in two batches, turning occasionally, until brown on all sides, about 5 minutes, then remove to a plate. Drain all but 3 tablespoons of the drippings from the skillet.
Add the onion and garlic and saute over medium heat until soft, about 4 minutes. Stir in the tomatoes, stock and chiles, then heat to boiling. Return the meatballs to the skillet and reduce the heat to low. Simmer, uncovered, until the meatballs are cooked through, about 45 minutes. Remove the meatballs to a serving dish with a slotted spoon and keep warm. Transfer the tomato mixture to a blender container and process until smooth (or use an immersion blender). Return the mixture to the skillet and heat over high heat to boiling. Pour the sauce over the meatballs and garnish with the sliced olives.
Source:
"Gails Swamp"
- - - - - - - - - - - - - - - - - - -
My notes: We made them small for appies and this is the biggest request when we are asked to bring a dish anywhere. YUMMMMMM.
