Meatballs In Tomato-Serrano Chile Sauce
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Whole Milk1 tsp
Fine Sea Salt1 tsp
Mexican Oregano (dried)1 tsp
Ground Black Pepper450 g
Lean Ground Beef450 g
Ground Pork (lean)2 large
Egg1 cup
Mint (chopped fresh)1 cup
Canola Oil1 cup
WaterDirections:
1
For meatballs: Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl
2
Mash with fork until thick paste forms
3
Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft)
4
Using 1/4 cupful for each, form mixture into 2-inch balls
5
Place on baking sheet; chill while making sauce
6
Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl
7
Mash with fork until thick paste forms
8
Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft)
9
Using 1/4 cupful for each, form mixture into 2-inch balls
10
Place on baking sheet; chill while making sauce
11
For sauce: Line heavy small skillet with foil; add chiles and garlic
12
Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes
13
Cool garlic slightly, then peel
14
Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth
15
(Meatballs and puree can be prepared 6 hours ahead
16
Keep meatballs refrigerated
17
Cover and refrigerate puree
18
) Heat oil in heavy large wide pot over medium-high heat
19
Add tomato puree, 1 cup water, and salt; bring to boil
20
Carefully add meatballs; bring to simmer
21
Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes
22
Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes
23
Line heavy small skillet with foil; add chiles and garlic
24
Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes
25
Cool garlic slightly, then peel
26
Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth
27
(Meatballs and puree can be prepared 6 hours ahead
28
Keep meatballs refrigerated
29
Cover and refrigerate puree
30
) Heat oil in heavy large wide pot over medium-high heat
31
Add tomato puree, 1 cup water, and salt; bring to boil
32
Carefully add meatballs; bring to simmer
33
Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes
34
Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes
35
Spoon Mexican White Rice into 6 shallow bowls
36
Top rice with meatballs and tomato-serrano sauce and serve
37
Spoon Mexican White Rice into 6 shallow bowls
38
Top rice with meatballs and tomato-serrano sauce and serve