Stuffed Meatballs (Albondigas en Salsa de Chipotle)
2 large eggs
1 teaspoon salt
1/3 cup fine dry breadcrumbs
1 1/2 pounds
lean ground beef
1/2 pound ground pork
1/4 cup coarsely chopped fresh cilantro
9 (3/4-inch) cubes queso fresco
9 whole pimento-stuffed green olives
lard or vegetable oil
1 cup finely chopped white onion
2 cloves garlic, minced
1 (1 pound) can whole peeled tomatoes, undrained, coarsely chopped
1/2 cup beef
stock or broth
2 to 4 canned chipotle chiles in adobo sauce, finely chopped
Sliced pimento-stuffed olives
Beat eggs with salt in large bowl. Stir in breadcrumbs; let stand 5 minutes.
Add beef, pork and cilantro; mix lightly but thoroughly. 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
Heat lard or oil in deep 10-inch skillet over medium heat until hot. Fry 1/2
of meatballs at a time, turning occasionally, until brown on all sides, about 5
minutes; remove to plate.
Remove and discard all but 3 tablespoons drippings from skillet. Add onion and
garlic; sauté over medium heat until soft, about 4 minutes.
Stir in tomatoes, stock and chiles; heat to boiling.
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.
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.
Serve with sliced olives.
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