Meatballs in Tomato Sauce – Albóndigas en Salsa De Tomate
My recipe here is in no way a traditional Mexican albóndiga, but it is Mexican-inspired because it is based on the classic trio combination of chile (here it’s Chile De Arbol), white onion and garlic. The flavor all happens in a molcajete, as you’llsee in the recipe. To reduce the amount of fat, I oven-roast the meatballs on high heat, browning them and thus imparting flavor and color. By adding the Mexican oregano, not from central Mexico but the one that is native to Texas and northern Mexico, Poliomintha longiflora, these albóndigas become quite delicious Texas Mexican meatballs immersed in hearty tomato sauce.
Recipe:(makes 18 meatballs)
1 lb ground pork
1 lb ground beef
1-2 slices bread, ground finely into bread crumbs, 1/2 cup
1 Chile De Arbol
2 Garlic Cloves
3 Tbs white onion, small dice
1 tsp Salt
3 Tbs Parsley, finely minced
Hearty Tomato Sauce Recipe from blog post
2-3 sprigs Texas Mexican Oregano
Method: Preheat oven to 4000F
1. In a molcajete, grind the chile, onion, garlic and salt into a fine paste
2. In a large bowl combine the pork, beef, molcajete paste, parsley and bread crumbs. Make sure the molcajete paste is thoroughly combined into the meat.
3. Form into 2 1/2 inches diameter balls and place two inches apart on a baking sheet with sides.
4. Place in the pre-heated oven and roast for 40-45 minutes until they develop a deep brown color and slightly crispy exterior.
5. Transfer to a caserrole and cover with the hearty tomato sauce, adding the sprigs of oregano. You can hold the dish warm until you are ready to serve.
When ready to serve, heat in a 3000F oven until the sauce bubbles.