Stuffed Meatballs
(Albondigas en Salsa de Chipotle)

Ingredients

• 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
• 2 tablespoons 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

Instructions

1. Beat eggs with salt in large bowl. Stir in breadcrumbs; let stand for 5 minutes.
2. 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.
3. Repeat procedure, stuffing 1/2 of meat portions with cheese and 1/2 with whole olives.
4. 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.
5. Remove and discard all but 3 tablespoons drippings from skillet. Add onion and garlic; sauté over medium heat until soft, about 4 minutes.
6. Stir in tomatoes, stock and chiles; heat to boiling.
7. Return meatballs to skillet; reduce heat to low. Simmer, covered, until meatballs are cooked through, about 45 minutes.
8. Remove meatballs to serving dish with slotted spoon; keep warm.
9. Transfer tomato mixture to blender container; process until smooth.
10. Return mixture to skillet; heat over high heat to boiling.
11. Pour sauce over and around meatballs.
12. Serve with sliced olives.