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Stuffed Meatballs

Mexican.Chef's picture
Ingredients
  Eggs 2 Large
  Salt 1 Teaspoon
  Fine dry breadcrumbs 80 Milliliter (1/3 Cup, Packaged)
  Lean ground beef 1 1⁄2 Pound (675 Gram)
  Ground pork 1⁄2 Pound (225 Gram)
  Coarsely chopped fresh cilantro 60 Milliliter (1/4 Cup, Coriander)
  Queso fresco 3 1⁄2 Ounce (9 Cubes, Of 3/4 Inch /100 Gram)
  Pimiento stuffed green olives 9 (Whole)
  Lard/Vegetable oil 30 Milliliter (2 Tablespoons)
  Finely chopped onion 250 Milliliter (1 Cup, White Colored)
  Garlic 2 Clove (10 gm), minced
  Canned whole peeled tomatoes 1 Pound, undrained, coarsely chopped (1 Can / 450 Gram)
  Beef stock/Beef broth 125 Milliliter (1/2 Cup)
  Canned chipotle pepper in adobo sauce 4 , finely chopped
  Sliced pimiento stuffed olives 4
Directions

1. Beat eggs with salt in large bowl. Stir in breadcrumbs; let stand 5 minutes. Add beef, pork and coriander; mix lightly but thoroughly.
2. Divide meat mixture into 18 even portions. Shape 1 portion into flat patty; top with 1 cheese cube. Press meat firmly around cheese to enclose completely and form ball. Repeat procedure, stuffing 1/2 of meat portions with cheese and 1/2 with whole olives.
3. Heat lard in deep 10-inch (25-cm) skillet over medium heat until hot. Fry 1/2 of meat balls at a time, turning occasionally, until brown on all sides, about 5 minutes; remove to plate.
4. Remove and discard all but 3 tablespoons (45 mL) drippings from skillet. Add onion and garlic; saute over medium heat until soft, about 4 minutes. Stir in tomatoes, stock and chilies; heat to boiling.
5. Return meatballs to skillet; reduce heat to low. Simmer, covered, until meatballs are cooked through, about 45 minutes. Remove meatballs to serving dish with slotted spoon; keep warm.
6. Transfer tomato mixture to blender container; process until smooth. Return mixture to skillet; heat over high heat to boiling. Pour sauce over and around meatballs.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Boiled

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