Meatballs in Chipotle Sauce |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 6 |
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I got this out of a cookbook called Cocina de la Familia. This is one of my families favorite recipes. I have also served it to company and it was a big hit. I serve this with fresh tortillas to mop up the delicious sauce. I also serve it with two other recipes out of the same book which I will post when I am done with this one. (Pepper Slaw & Seasoned White Rice) I hope you enjoy as much as we do!! Ingredients:
14 1/2 ounces tomatoes, pieces |
2 garlic cloves, minced |
1/2 teaspoon dried oregano (mexican) |
1 -2 canned chipotle chile in adobo |
1 cup beef stock |
1 tablespoon olive oil |
1 lb lean ground beef |
1/4 lb ground lean pork |
1 garlic clove, minced |
1 tablespoon chopped parsley |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup breadcrumbs |
1 egg |
2 tablespoons milk |
2 hard-boiled eggs |
Directions:
1. Place tomatoes garlic oregano 1 chile both and salt into blender (add other chile and more salt if desired).
2. Heat oil in dutch oven, when oil is very hot add tomato mixture and cook for 5 mins, lower heat and simmer 5 minutes The color will change from red to deep orange.
3. place grd beef and pork in bowl, add garlic parsley salt and pepper, mix. Add bread crumbs and raw egg mix again and add milk if too dry.
4. put about 1 heaping tbsp of meat in palm and flatten, add a large pinch of chopped egg in center. Bring up sides of meat to cover egg and form meatball.
5. Bring sauce to a slow boil, drop each meatball directly into the sauce and simmer over low heat for 30 minutes.
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