Albondigas de Jalisco
INGREDIENTS
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THE MEATBALLS
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1 1/2 tablespoons long-grain unconverted white rice
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12 ounces (340 g) ground pork
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12 ounces (340 g) ground beef
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6 ounces (180 g) zucchini
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2 large eggs
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1/4 scant teaspoon dried Mexican oregano
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3 sprigs fresh mint
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8 peppercorns
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3/4 teaspoon salt
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1/4 scant teaspoon cumin seeds
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1/3 cup (85 ml) finely chopped white onion
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THE SAUCE:
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12 ounces (340 g) tomatoes
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2 tablespoons vegetable oil
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1 cup (250 ml) thinly sliced white onion
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4 cups (1 l) light meat or chicken broth
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Click here to view: http://www.recipelink.com/cookbooks/2005/0609603558_3.html
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