Meatballs in Chipotle Sauce

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Hola!

I hope everyone enjoyed their weekend. Super quiet weekend here…did you watch the Super Bowl? After checking my facebook a few times yesterday I am glad to know that I am not the only person that did not watch the Super Bowl!

Today will be an interesting day. I am going to the podiatrist to have molds made of my feet for orthotics. I am very sad because I am a shoe lover. When I saw the podiatrist about two weeks they took some x-rays and it seems that I have heel spurs. My options were orthotics, nerve oblation (where they would kill the nerve in my heel-so when the spur digs into my heel tissue I wouldn’t feel it), or surgery. I talked to a couple of people and they highly suggested I leave surgery as a last resort. I have heard horror stories about foot surgeries. The podiatrist told me to take a few of the shoes that I regularly wear so that he can try his best to fit the orthotics. He is going to laugh at me when he sees my heels and pointy shoes! UGH! Guess we’ll see what happens!

 

I couldn’t stop eating this delicious dish…

These meatballs or albondigas were delicious. They were spicy, but not too spicy.

Meatballs in Chipotle Sauce

Ingredients

1 1/2 pounds ground beef
2 garlic cloves, minced
2 eggs, lightly beaten
1/4 cup unseasoned breadcrumbs
1 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 pounds ripe tomatoes
2 garlic cloves
3 tablespoons white onion, chopped
1 to 2 tablespoons chipotle chiles in adobo sauce, or to taste
1 chipotle chile in adobo sauce, optional
2 tablespoons vegetable oil
1 cup chicken broth
2 to 3 fresh cilantro sprigs, or to taste

Directions

In a large mixing bowl, combine the ground meat with the eggs, minced garlic, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly with your hands or a spatula.

Place tomatoes in a saucepan and cover with water; simmer over medium-high heat for 8 to 10 minutes, until cooked through and mushy.

In a blender, add the cooked tomatoes along with 1/4 cup of their cooking liquid, 2 garlic cloves, white onion, the sauce from the chipotle chiles in adobo and, if desired, one whole seeded chipotle chile. Purée until smooth.

Pour the oil into a large soup pot and place over medium-high heat. Once hot, pour in the puréed tomato mix. It will sizzle and jump, that is ok! Let it simmer, with the lid ajar, anywhere from 6 to 8 minutes, or until it has changed its color to a deeper red, thickened in consistency and lost its raw flavor. Add the chicken broth and salt to taste and reduce heat to medium low.

Place a small mixing bowl with water to the side of the soup pot with the simmering tomato broth. Wet your hands and start to make the meatballs, one by one. They should be anywhere from 1 to 2″. Gently place the meatballs in the simmering tomato broth.

Once you have shaped all the meatballs, add the cilantro sprigs to the pot, then simmer over medium-low heat for 25 to 30 minutes.

The rice was a perfect with the albondigas but a few slices of avocado wouldn’t hurt the dish at all!

Have a hot day!

Besos,

Flor

Recipe from http://www.patismexicantable.com/

 

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