Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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WALDINE VQN GEFFEN VGHC42A
MEATBALLS
1 Onion -- mince
1 Clove garlic -- mince
1/4 pound Boiled ham -- chop
1/2 pound Ground veal
1/2 pound Ground pork
1 cup Fresh bread crumbs
1/4 teaspoon Dried thyme -- crumble
1/4 teaspoon Dried marjoram -- crumble
1 1/2 teaspoons Salt
1/4 teaspoon Black pepper
2 Eggs -- beaten lightly
2 Eggs; hard-boil -- chop
2 tablespoons Cooked white rice
CHIPOTLE SAUCE
2 pounds Tomatoes; peel
1 pound Tomatillos -- husk
1 Onion -- chop
1 Clove garlic -- mince
2 Canned chiles chipotle en -- adobo; chop
1/4 cup Vegetable oil or lard
2 cups Beef broth
3 Sprigs parsley
3 Sprigs cilantro
Salt and pepper
Combine onion, garlic, ham, veal, pork, lamb, bread crumbs, thyme,
marjoram,
salt, pepper and eggs in large bowl. Form mixture into 24 meatballs.
Combine
hard-boiled eggs with rice in small bowl. Poke hole into middle of each
meatball
with finger. Into each hole, stuff 1 to 2 ts rice-egg mixture. CHIPOTLE
SAUCE-Puree tomatoes, tomatillos, onion, garlic and chipotles in blender.
Heat
oil in large heavy skillet over moderate heat and add puree. Cook,
stirring with
wooden spoon, 3 minutes. Transfer puree to large heavy saucepan, stir in
broth,
parsley, cilantro and salt and pepper to taste, then simmer. Add
meatballs, a
few at time, to simmering sauce. Cook, stirring occasionally, until done,
about
1 1/2 hours. Using slotted spoon, transfer meatballs to heated serving
dish.
Bring sauce to boil and cook, stirring occasionally, until slightly
thickened.
Pour sauce over meatballs and serve. Source: Juana Vasquez Gomez
