| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Cklive17, Pdate |
45 |
servings |
INGREDIENTS
| 1/4 |
c |
Masa harina; mixed with |
| 1/4 |
c |
Warm water |
| 1 |
lb |
Ground beef |
| 1 |
|
Garlic clove; minced |
| 4 |
tb |
Lard or vegetable oil |
| 3 |
|
Garlic cloves |
| 1 |
tb |
Flour |
| 2 |
qt |
Fresh homemade beef or chicken stock |
| 1/4 |
c |
Chopped scallions; both the white |
|
|
And the green parts |
| 1 |
lg |
Tomato; roasted, peeled, |
|
|
And chopped -; (If you are unable |
|
|
; to find |
|
|
Truly ripe tomatoes; add 4 tablespoons |
|
|
Canned tomato sauce) |
| 2 |
|
Anaheim or California long green chiles |
|
|
OR jalapenos; roasted, peeled, |
|
|
And chopped |
| 3 |
tb |
Finely-chopped cilantro; leaves only |
| 3 |
tb |
Chopped fresh mint; leaves only |
INSTRUCTIONS
Combine masa harina with warm water. Mix ground meat with prepared
masa, salt, pepper, garlic. Make meatballs about 1-inch round, about
the size of a walnut. Set aside. In medium saute pan heat 2
tablespoons lard or oil over medium heat. Add 1 whole garlic clove.
Let cook for 20 seconds, press with back of a cooking spoon to
release the flavor. Remove the garlic. Set aside. Brown the flour in
the lard until dark golden color, about 1 minute. Heat stock in soup
pot or large Dutch oven until warm and add flour mixture. Bring to a
boil and lower heat to simmer stock for 5 minutes. Taste and correct
seasoning. Heat remaining 2 tablespoons lard or vegetable oil in
large frying pan, add chopped scallion, tomato, chiles and the
reserved 2 garlic cloves, minced, stir well to combine. Cook for 2
minutes and add to stock. Add cilantro and mint and simmer for
another 5 minutes. Add the meatballs to the stock and simmer over low
fire for 15 minutes or until done. This recipe yields about 45 mall
meatballs.
Comments: Whenever my mother comes to visit, I always ask her to make
me these albondigas. I have tried to serve them at the restaurant but
people can't seem to get excited about meatballs. Too bad! It's a
fabulous soup. My mother always served it with freshly made corn
tortillas, salsa casera and refried beans with asadero. Meatballs
freeze well and reheat wonderfully.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Aaron
Martinez From the TV FOOD NETWORK - (Show # CL-9321)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net
05-09-1999
Per serving: 36 Calories (kcal); 3g Total Fat; (69% calories from
fat); 2g Protein; 1g Carbohydrate; 9mg Cholesterol; 7mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
Recipe by: Aaron Martinez
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