Albondigas in Chipotle sauce
Member recipe by emmanueil
Great recipe for meat-ball lovers, in rich tomato sauce with a Latin twist
- 1 kg pounds ground beef or pork
- 2 eggs
- 1 cup plain bread crumbs
- 1 1/2 tablespoons chopped garlic
- 1 small onion, minced
- 1 1/2 tablespoons chopped cilantro leaves
- 1 tablespoon dried oregano
- 1/2 tablespoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- Chipotle Tomato Sauce, recipe follows
- Chipotle Tomato Sauce:
- 1 L cans tomato sauce
- 1/2 cup canned chipotles in sauce, its smoked Mexican chilies (available in the International section of most supermarkets)
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- 1-ounce unsweetened chocolate chopped into small bits
- Salt and black pepper
- Preheat oven to 400 degrees F. Place ground meat into a large mixing bowl, making sure to break meat into smaller pieces.
- the rest of the ingredients and mix by hand until all the ingredients are well blended. Don't overwork or the meatballs will be mealy. Form into 1-ounce balls, about 1 1/2 inches in diameter and place them closely together on a sheet pan.
- Place the pan into the top half of the oven and cook until the meatballs are just firm to the touch, about 10 minutes. Remove from pan and drop into the Chipotle Tomato Sauce. Simmer 5 minutes and serve.
- Put the tomato sauce, chipotles with sauce and the rest of the ingredients into a large, heavy bottomed saucepan. Stir well and place over high heat until the sauce begins to bubble. Reduce the heat and simmer for 1 hour, being sure to stir every 10 to 15 minutes so it doesn't burn.
- Serve with white rice or mashed potatoes
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