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Stuffed Meatballs
(Albondigas en Salsa de Chipotle)


Sliced pimento-stuffed olives


  1. Beat eggs with salt in large bowl. Stir in breadcrumbs; let stand 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.

Other Southwestern beef and pork recipes you may like...

Slow Cooker Brisket Sofrito
Punkin Center Green Chile Chuck
Mexican Pot Roast Filling
Fritos Pie


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