|
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 Chilies 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.
|
