Meatballs in Tomato Chilli Sauce
Ingredients
MEATBALLS
4 4x4-inch crustless squares firm white sandwich bread, torn into small pieces
1/3 cup whole milk
1/4 cup finely chopped white onion
3 garlic cloves, minced
2 teaspoons fine sea salt
1 teaspoon dried Mexican oregano
1/2 teaspoon ground black pepper
1 pound lean ground beef
1 pound lean ground pork
1 cup finely chopped seeded tomatoes (about 4 medium)
2 large eggs
1/4 cup chopped fresh mint
SAUCE
4 medium serrano chiles, stemmed
2 garlic cloves, unpeeled
4 14 1/2-ounce cans diced tomatoes in juice
1/4 cup canola oil
1 cup water
1 teaspoon fine sea salt
4 4x4-inch crustless squares firm white sandwich bread, torn into small pieces
1/3 cup whole milk
1/4 cup finely chopped white onion
3 garlic cloves, minced
2 teaspoons fine sea salt
1 teaspoon dried Mexican oregano
1/2 teaspoon ground black pepper
1 pound lean ground beef
1 pound lean ground pork
1 cup finely chopped seeded tomatoes (about 4 medium)
2 large eggs
1/4 cup chopped fresh mint
SAUCE
4 medium serrano chiles, stemmed
2 garlic cloves, unpeeled
4 14 1/2-ounce cans diced tomatoes in juice
1/4 cup canola oil
1 cup water
1 teaspoon fine sea salt
Methods/steps
For meatballs:
Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl
Mash with fork until thick paste forms
Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft)
Using 1/4 cupful for each, form mixture into 2-inch balls
Place on baking sheet; chill while making sauce
For sauce:
Line heavy small skillet with foil; add chiles and garlic
Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes
Cool garlic slightly, then peel
Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth
(Meatballs and puree can be prepared 6 hours ahead
Keep meatballs refrigerated
Cover and refrigerate puree
)
Heat oil in heavy large wide pot over medium-high heat
Add tomato puree, 1 cup water, and salt; bring to boil
Carefully add meatballs; bring to simmer
Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes
Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes
Spoon Mexican White Rice into 6 shallow bowls
Top rice with meatballs and tomato-serrano sauce and serve
Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl
Mash with fork until thick paste forms
Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft)
Using 1/4 cupful for each, form mixture into 2-inch balls
Place on baking sheet; chill while making sauce
For sauce:
Line heavy small skillet with foil; add chiles and garlic
Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes
Cool garlic slightly, then peel
Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth
(Meatballs and puree can be prepared 6 hours ahead
Keep meatballs refrigerated
Cover and refrigerate puree
)
Heat oil in heavy large wide pot over medium-high heat
Add tomato puree, 1 cup water, and salt; bring to boil
Carefully add meatballs; bring to simmer
Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes
Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes
Spoon Mexican White Rice into 6 shallow bowls
Top rice with meatballs and tomato-serrano sauce and serve
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