Stuffed meatballs
| January 24, 2017 | Category: | 0 Comment
Stuffed meatballs
216
Ingredients
2 large eggs
little sugar to taste
pinch of nutmeg
1 teaspoon salt
2 tablespoons parseley
8 whole pimiento stuffed green olives
4 tablespoons lard or oil
1 cup (250 ml) finely chopped white onion
2 cloves garlic minced
1 can (1 pound or 450g) peeled tomatoes undrained coarsely chopped
1/2 cup beef stock or broth
2-4 canned chipotle chili’s in adobo sauce finely chopped
sliced pimiento stuffed olives
2 tablespoons parseley
11/2 pounds lean ground beef
1/2 pound (225g) ground pork
1/6 cup coarsely chopped fresh coriander
8 cubes queso fresco about 100g
Beat eggs with salt in large bowl. Stir in breadcrumbs; let stand 5 minutes.Add beef, pork and coriander parsley and nutmeg;mix lightly but thoroughly. Divide meat mixture into 18 even portions. Shape 1 portion into flat patty;top with 1 cheese cube. Press meat firmly around cheese cube and form ball.Repeat procedure, stuffing 1/2 of meat portions with cheese and 1/2 with whole olives. Heat lard in deep 10-inch skillet over medium heat untill hot. Fry 1/2 of meatballs at a time, turning occasionally untill brown on all sides, about 5 minutes;remove to plate. Remove and discard all but 3 tablespoons drippings from skillet.Add onion and garlic; saute over medium heat untill soft,about 4 minutes. Stir in tomatoes, stock, sugar and chili’s;heat to boiling. Return meatballs to skillet;reduce heat to low.Simmer, covered, untill meatballs are cooked through,about 30-40 minutes. Remove meatballs to serving dish with slotted spoon;keep warm. Transfer tomato mixture to blender container; process untill smooth. Return mixture to skillet; heat over high heat to boiling. Pour sauce over and around meatballs. Serve with sliced olives. Enjoy!