Bon Appetit/May 2003

Chipote Meatballs (Albondigas en Salsa de Chipotle)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 pounds plum tomatoes, coarsely chopped 1 medium-size white onion, coarsely chopped 2 large garlic cloves
2 teaspoons minced canned chipotle chiles 1/2 teaspoon ground cloves 2 tablespoons vegetable oil
1 pound ground beef 1 pound ground pork 1/2 cup fresh breadcrumbs made from crustless French bread
1 large egg 1-1/2 teaspoons dried Mexican oregano 1-1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper 3 tablespoons drained capers cooked white rice



1 Puree first 5 ingredients in blender in batches until almost smooth. Heat oil in heavy large pot over medium-high heat. Add tomato mixture. Cover and boil 10 minutes to blend flavors and thicken slightly, stirring occasionally. Season sauce to taste with salt and pepper.
2 Combine ground beef and next 6 ingredients in large bowl. Add 1/2 cup cooled tomato sauce and stir until well mixed. Using hands, form 1 rounded tablespoonful meat mixture into ball. Insert 1/4 teaspoon capers into center of meat; reshape meatball. Repeat with remaining meat mixture and capers.
3 Bring sauce to simmer over medium heat. Add meatballs to sauce. Cover and simmer until meatballs are cooked through, about 20 minutes. Spoon rice into large shallow bowl. Ladle meatballs and sauce over rice and serve.

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