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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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There are many versions of meatballs in Mexico. None of them are browned, but are poached in the sauce. Some are stuffed with hard-boiled eggs while others use chilies as part of the sauce. Some might roll the meatballs in sauted rice before cooking. This is a mild version. Spice it up as you like using chilies in the sauce. Ingredients:
3 garlic cloves |
1 tablespoon onion, chopped |
2 teaspoons ground cumin |
3 whole cloves |
3/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 1/2 lbs ground beef |
8 ounces ground pork |
1 egg |
1 tablespoon dry breadcrumbs |
1 1/2 tablespoons mint, finely chopped |
2 eggs, hard-boiled |
2 lbs tomatoes |
1 garlic clove |
1/4 cup onion |
1 tablespoon vegetable oil |
2 cups water |
1 teaspoon salt |
Directions:
1. Combine the 3 cloves garlic, 1 tbl onion, cumin, cloves, salt and pepper in a food processor; process until well ground.
2. Transfer spices to a bowl and add the beef, pork, raw egg, breadcrumbs and mint; mix together thoroughly with your hands.
3. Cut the hard-boiled eggs in half and each half into 9 pieces.
4. Form meatballs around each egg piece; set aside.
5. To make the sauce, puree the tomatoes, garlic and onion in a blender or food processor; strain.
6. Heat oil in a large skillet and add pureed tomatoe mixture; bring to a boil.
7. add water and salt and simmer for 6 minutes.
8. Uncover and add meatballs to the sauce.
9. Cook, covered, over low heat for 30 minutes; correct seasonings if desired.
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