Albondigas in Chipotle Tomato Sauce
Source of Recipe
Dan Smith and Steve McDonagh
List of Ingredients
2 1/2 pounds ground pork
2 eggs
1 cup plain bread crumbs
1 1/2 tablespoons chopped garlic
1 small onion minced
1 1/2 tablespoons chopped cilantro leaves
1 tablespoon dried oregano
1/2 tablespoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1/2 teaspoon ground coriander
Chipotle Tomato Sauce (see below)Recipe
Preheat oven to 400 degrees F.
Place ground pork into a large mixing bowl, making sure to break meat into smaller pieces. Add the rest of the ingredients and mix by hand until all the ingredients are well blended. Don't overwork or the meatballs will be mealy. Form into 1-ounce balls, about 1 1/2 inches in diameter and place them closely together on a sheet pan. Place the pan into the top half of the oven and cook until the meatballs are just firm to the touch, about 10 minutes. Remove from pan and drop into the Chipotle Tomato Sauce. Simmer 5 minutes and serve.
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Chipotle Tomato Sauce:
2 (28-ounce) cans tomato sauce
1/2 cup canned chipotles in sauce (available in the International section of most supermarkets)
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon dried oregano
1-ounce unsweetened chocolate chopped into small bits
Salt and black pepper
Put the tomato sauce, chipotles with sauce and the rest of the ingredients into a large, heavy bottomed saucepan. Stir well and place over high heat until the sauce begins to bubble. Reduce the heat and simmer for 1 hour, being sure to stir every 10 to 15 minutes so it doesn't burn.
Yield: 1 1/2 quarts sauce
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