*  Exported from  MasterCook  *
 
                 Grandma’s Chipotle Meatballs (Albondigas)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         WALDINE VQN GEFFEN VGHC42A
                         MEATBALLS
    1                    Onion -- mince
    1      Clove         garlic -- mince
      1/4  pound         Boiled ham -- chop
      1/2  pound         Ground veal
      1/2  pound         Ground pork
    1      cup           Fresh bread crumbs
      1/4  teaspoon      Dried thyme -- crumble
      1/4  teaspoon      Dried marjoram -- crumble
    1 1/2  teaspoons     Salt
      1/4  teaspoon      Black pepper
    2                    Eggs -- beaten lightly
    2                    Eggs; hard-boil -- chop
    2      tablespoons   Cooked white rice
                         CHIPOTLE SAUCE
    2      pounds        Tomatoes; peel
    1      pound         Tomatillos -- husk
    1                    Onion -- chop
    1      Clove         garlic -- mince
    2                    Canned chiles chipotle en -- adobo; chop
      1/4  cup           Vegetable oil or lard
    2      cups          Beef broth
    3      Sprigs        parsley
    3      Sprigs        cilantro
                         Salt and pepper
 
 Combine onion, garlic, ham, veal, pork, lamb, bread crumbs, thyme, 
 marjoram,
 salt, pepper and eggs in large bowl. Form mixture into 24 meatballs. 
 Combine
 hard-boiled eggs with rice in small bowl. Poke hole into middle of each 
 meatball
 with finger. Into each hole, stuff 1 to 2 ts rice-egg mixture. CHIPOTLE
 SAUCE-Puree tomatoes, tomatillos, onion, garlic and chipotles in blender. 
 Heat
 oil in large heavy skillet over moderate heat and add puree. Cook, 
 stirring with
 wooden spoon, 3 minutes. Transfer puree to large heavy saucepan, stir in 
 broth,
 parsley, cilantro and salt and pepper to taste, then simmer. Add 
 meatballs, a
 few at time, to simmering sauce. Cook, stirring occasionally, until done, 
 about
 1 1/2 hours. Using slotted spoon, transfer meatballs to heated serving 
 dish.
 Bring sauce to boil and cook, stirring occasionally, until slightly 
 thickened.
 Pour sauce over meatballs and serve. Source: Juana Vasquez Gomez
 
 
 
 
 
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