Albondigas Con Chipotle (Meatballs In Chipotle Sauce)
Created by Shadows1 on June 5, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 35m
- Recipe #9783
Ingredients
- 6 tomatoes (fresh, halved)
- 1 pound ground beef
- 4 tablespoons bread crumbs
- 4 cloves garlic (2 chopped 2 whole)
- 3 large eggs
- 2 1/4 teaspoon ground cumin
- Sea salt, to taste
- Black pepper, to taste, freshly ground
- 4 chipotle chiles (in adobo)
- 1 cup chicken stock
- 1 tablespoon dried oregano
- 2 tablespoons oil (vegetable oil)
How to Make
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Step 1: To roast tomatoes, grill or broil them as close to heat as possible, turning as needed, until skin is blackened in spots, about 3 minutes on each side.
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Step 2: Cool.
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Step 3: When cool enough to handle, remove skins. Reserve.
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Step 4: Combine beef, bread crumbs, chopped garlic, eggs, 2 teaspoons cumin, salt, and pepper.
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Step 5: Cover mixture, and let chill in refrigerator.
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Step 6: In a blender or food processor, blend reserved tomatoes with chipotles, stock, whole garlic cloves, remaining cumin, and oregano.
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Step 7: Heat the oil in a heavy skillet.
How to Make
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Step 8: Add the tomato sauce, season to taste with additional salt and pepper, and bring mixture to a boil.
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Step 9: Meanwhile, make uniform medium-sized meatballs from meat mixture.
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Step 10: Add meatballs to simmering sauce and cook about 25 minutes.
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Step 11: Serve as an entrée over rice, or alone as an hors d'oeuvre.