Recipe Archives->Mexican->Albondigas 12

Albondigas de Jalisco (Mexican Meatballs)
Servings: 6

1 1/2 tablespoons long-grain unconverted white rice
12 ounces (340 g) ground pork
12 ounces (340 g) ground beef
6 ounces (180 g) zucchini
2 large eggs
1/4 scant teaspoon dried Mexican oregano
3 sprigs fresh mint
8 peppercorns
3/4 teaspoon salt
1/4 scant teaspoon cumin seeds
1/3 cup (85 ml) finely chopped white onion

12 ounces (340 g) tomatoes
2 tablespoons vegetable oil
1 cup (250 ml) thinly sliced white onion
4 cups (1 l) light meat or chicken broth

Cover the rice well with boiling water and leave it to soak for
about 45minutes.  Grind the meat using the finest screen of the
meat grinder.  Trim the zucchini and chop them very finely. Add to
the meat. Blend the eggs with therest of the meatball ingredients
until smooth and mix well into the meat.  Drain the rice and add
it to the mixture. Make 24 meatballs, each about 11/2 inches (4 cm)
in diameter.  Pour boiling water over the tomatoes to cover and
cook for about 5 minutes.Drain and blend until almost smooth.  Heat
the oil in a wide pan and cook the onion gently, until translucent,
Addthe tomatoes, bring it to a boil, and let it cook fast for about
3 minutes.Add the broth to the tomato sauce and bring it to a simmer.
Add themeatballs, cover the pan, and let them simmer for 1 1/4 to
1 1/2 hours. Serve in deep bowls with plenty of sauce. You can cook
these albondigas ahead of time, the day before, or you can freeze
them.

Printable version: albondigas12.txt.