This week we feature another delicious recipe courtesy of Batty.
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Albondigas en Salsa de Chipotle
- 1lb - 450g - ground beef
- ½lb - 225g - ground pork, veal or lamb (optional)
- Chopped shallot or onion
- Crushed garlic (as much as you like)
- 1 or 2 slices of good bread soaked in a bit of milk so it's mushy
- 1 raw egg
- Season to taste; I use Mexican oregano or Italian seasoning works in a pinch
- 1 hard boiled egg, chopped into cubes
- Olive oil
- Crushed garlic (lots)
- 1 can tomato sauce (two if you're adding both meats)
- 1 large can chopped tomatoes
- 1 chipotle pepper in adobo (canned)*
- 1 tbsp of adobo sauce from the chipotle can
- 1 beef boullion cube (Knorr 2 cup size)
- 1 mushroom boullion cube (hard to find so you can use 2 beef)
- Season to taste as with above meat
- Put olive oil in a pan that is big enough to put meatballs in a single layer and deep enough to cover them with liquid.
- Heat pan then put in garlic and saute lightly.
- Add canned tomatoes and sauce and your chipotle pepper. (If you need it to be less hot you can chop and remove seeds but this is challenging as the peppers are almost mushy already.)
- When this comes to a light boil toss in seasoning and boullion. Simmer on lowest heat.
- Combine all meatball ingredients except hard boiled egg and mix by hand until it's a consistent dough (you want to break down the texture of the meat). You can do this first and set the 'dough' aside for the flavours to meld while you do the sauce as above.
- Place a palm full of meat in hand and indent slightly. Place a piece of egg in the middle and form meatball around it making sure it's well sealed.
- Place meatball in slowly simmering sauce and continue till all are done. It should be about the same size as meatballs for spaghetti. The sauce may taste a bit bland since the flavours intensify as it reduces and thickens.
- Don't adjust seasonings and heat until it's about 15 minutes from done.