Meatballs in Tomato-Serrano Chile Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 pound lean ground beef
- 1/2 teaspoon ground black pepper
- 1 cup water
- 1/4 cup chopped fresh mint
- 2 large eggs
- 1 teaspoon fine sea salt
- 1/3 cup whole milk
- 1/4 cup canola oil
- 1 pound lean ground pork
- 2 teaspoons fine sea salt
- 1/4 cup finely chopped white onion
- 1 teaspoon dried mexican oregano
- 3 garlic cloves, minced
- 4 4x4-inch crustless squares firm white sandwich bread, torn into small pieces
- 1 cup finely chopped seeded tomatoes (about 4 medium)
- 4 medium serrano chiles, stemmed
- 2 garlic cloves, unpeeled
- 4 14 1/2-ounce cans diced tomatoes in juice
- mexican white rice
- Carbohydrate 138 g(46%)
- Cholesterol 162 mg(54%)
- Fat 38 g(59%)
- Fiber 16 g(66%)
- Protein 62 g(123%)
- Saturated Fat 10 g(52%)
- Sodium 1866 mg(78%)
- Calories 1138
PreparationFor meatballs: Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl. Mash with fork until thick paste forms. Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft). Using 1/4 cupful for each, form mixture into 2-inch balls. Place on baking sheet; chill while making sauce. For sauce: Line heavy small skillet with foil; add chiles and garlic. Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes. Cool garlic slightly, then peel. Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth. (Meatballs and puree can be prepared 6 hours ahead. Keep meatballs refrigerated. Cover and refrigerate puree.) Heat oil in heavy large wide pot over medium-high heat. Add tomato puree, 1 cup water, and salt; bring to boil. Carefully add meatballs; bring to simmer. Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes. Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes. Spoon Mexican White Rice into 6 shallow bowls. Top rice with meatballs and tomato-serrano sauce and serve.
PreparationFor meatballs: Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl. Mash with fork until thick paste forms. Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft). Using 1/4 cupful for each, form mixture into 2-inch balls. Place on baking sheet; chill while making sauce. For sauce: Line heavy small skillet with foil; add chiles and garlic. Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes. Cool garlic slightly, then peel. Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth. (Meatballs and puree can be prepared 6 hours ahead. Keep meatballs refrigerated. Cover and refrigerate puree.) Heat oil in heavy large wide pot over medium-high heat. Add tomato puree, 1 cup water, and salt; bring to boil. Carefully add meatballs; bring to simmer. Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes. Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes. Spoon Mexican White Rice into 6 shallow bowls. Top rice with meatballs and tomato-serrano sauce and serve.
