Stuffed Meatballs Recipe
Ingredients
| Eggs | 2 Large | |
| Salt | 1 Teaspoon | |
| Breadcrumbs | 1/3 Cup (16 tbs) | |
| Lean ground beef | 1 1/2 Pound | |
| Ground pork | 1/2 pound | |
| Coriander | 1/4 Cup (16 tbs), chopped | |
| 9 (3/4-inch or 2-cm) cubes queso fresco (about 3 1/2 ounces or 100 g) | ||
| 9 whole pimiento-stuffed green olives | ||
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Whole peeled tomatoes | 1 Can (10oz), undrained | |
| Beef broth | 1/2 Cup (16 tbs) | |
| 2 to 4 canned chipotle chilies in adobo sauce, finely chopped | ||
| Sliced pimiento-stuffed olives | ||
Directions
1. Beat eggs with salt in large bowl. Stir in breadcrumbs; let stand 5 minutes. Add beef, pork and coriander; mix lightly but thoroughly.
2. 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 olives.
3. Heat lard in deep 10-inch (25-cm) skillet over medium heat until hot. Fry 1/2 of meat balls at a time, turning occasionally, until brown on all sides, about 5 minutes; remove to plate.
4. Remove and discard all but 3 tablespoons (45 mL) drippings from skillet. Add onion and garlic; saute over medium heat until soft, about 4 minutes. Stir in tomatoes, stock and chilies; heat to boiling.
5. 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.
6. 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.
2. 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 olives.
3. Heat lard in deep 10-inch (25-cm) skillet over medium heat until hot. Fry 1/2 of meat balls at a time, turning occasionally, until brown on all sides, about 5 minutes; remove to plate.
4. Remove and discard all but 3 tablespoons (45 mL) drippings from skillet. Add onion and garlic; saute over medium heat until soft, about 4 minutes. Stir in tomatoes, stock and chilies; heat to boiling.
5. 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.
6. 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.
Chef
