Mexican Meatballs with Chipotle
This is a recipe I remember making with my grandma in my early childhood.
Although she would make me grind all ingredients in a molcajete, the Mexican volcanic stone version of a mortar and pestle.
Even though we of course had a blender. Which makes me think she was only doing it to keep me entertained for a while.
Anyway, hope you enjoy one of the most traditional homemade Mexican dishes.
For the meatballs
180 gr Fresh Tomatillo
80 gr Onion
1 garlic clove
1kg Minced beef (ground beef)
1 Cup of cooked white rice
2 Hard-boiled eggs
For the sauce:
600 gr Tomatoes
50 gr Onion
1 Garlic clove
1 Tbsp Olive Oil
1 Small can of chipotles adobados
Salt and pepper to taste
- Chop roughly your tomatillos and onion and put in the blender along with the garlic. (If you want to be really old school you can grind manually by using a molcajete or a mortar and pestle like my grandma used to do).
- In a large bowl, combine the tomatillo mix, with the meat, 2 raw eggs and the rice.
- And salt & pepper and mix gently with your hands, until all the ingredients are completely mixed.
- Cut hard boiled egg in eights and reserve.
- Start making the sauce by putting in the blender roughly chopped tomatos, onion, garlic and the chipotle chiles.
- Heat the oil in a deep pan and add the tomato sauce along with 2 cups of water. Season and bring to a gentle boil.
- Take a handful of the meat mix and place one piece of the hard-boiled egg in the middle and roll into a ball.
- Place gently in the tomato broth.
- Repeat the process until there’s no meat mix left.
- Soft boil for at least 15 minutes. Serve hot!
You can always add more chipotle if you think you think you can handle it!