patbastrop
Well-known member
Source: Sandra in London
Serves 4
2 large eggs
1 teaspoon salt
1/3 cup dry breadcrumbs
2 pounds lean ground pork
1/4 cup coarsely chopped cilantro
3 1/2 ounces Queso fresco cut into nine 3/4" cubes - or Monterey jack
9 whole pimiento stuffed olives
2 tablespoons lard or vegetable oil
1 cup finely chopped white onion
2 cloves garlic, minced
1 pound canned whole tomatoes, undrained coarsely chopped
1/2 cup beef broth
2-4 canned Chipotles en Adobo finely chopped
sliced pimiento stuffed olives
Beat the eggs with salt in a large bowl. Stir in the breadcrumbs and let stand for 5 minutes. Add the pork and the cilantro, then mix lightly, but thoroughly. Divide the meat mixture into 18 even portions. 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 chilis, 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.
Serves 4
2 large eggs
1 teaspoon salt
1/3 cup dry breadcrumbs
2 pounds lean ground pork
1/4 cup coarsely chopped cilantro
3 1/2 ounces Queso fresco cut into nine 3/4" cubes - or Monterey jack
9 whole pimiento stuffed olives
2 tablespoons lard or vegetable oil
1 cup finely chopped white onion
2 cloves garlic, minced
1 pound canned whole tomatoes, undrained coarsely chopped
1/2 cup beef broth
2-4 canned Chipotles en Adobo finely chopped
sliced pimiento stuffed olives
Beat the eggs with salt in a large bowl. Stir in the breadcrumbs and let stand for 5 minutes. Add the pork and the cilantro, then mix lightly, but thoroughly. Divide the meat mixture into 18 even portions. 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 chilis, 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.
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