My friend Adrianna was over again last night. She taught me how to make traditional Mexican albondigas (meatballs). We served them up with tomato rice in a luscious tomato sauce. All made from scratch of course!
1. Grind garlic, mint, cloves, peppercorns, salt and cumin in molcajete to form liquidy paste. If you don't have a molcajete...use a food processor.
2. Place meats in large bowl. Add liquefied herb mixture, raw eggs and bread crumbs. Mix well (come on, use your hands).
3. Grab handful of meat mixture (a little smaller than a baseball). Flatten in hand.
4. Place small amount of chopped hard-boiled egg in center and form ball around chopped egg so that it's in the middle.
5. Slightly brown meatballs in pan with canola oil. Do NOT cook through. They will cook through later when they're in the sauce.
1. In large pot, boil whole tomatoes until skin breaks. Let cool a little and peel off skins.
2. Save out 4 to 5 tomatoes for rice.
3. Remove seeds from chipoltles.
4. Place remaining tomatoes in blender with garlic, cumin, cloves, pepper, salt and chipoltles. Blend until smooth.
5. Pour sauce in large pot. Add bay leaves. Gently place meatballs in sauce making sure all meatballs are covered.
6. Bring to boil on stove, then reduce heat and simmer for about 20 minutes.
3NOTE: May OMIT chipoltles if you want it less spicy.
1. Place rice in skillet with canola oil. Cook over medium-high heat, stirring, until rice is slightly toasted but not brown.
2. In blender, blend boiled/skinned tomatoes, water, garlic and salt until smooth.
3. Pour over rice in skillet and stir. Bring to boil then cover and reduce heat. Cover and simmer for 20 minutes until rice is tender. Do NOT stir during cooking process.
5Plate up rice with a few meatballs, pour sauce over meatballs.