Surprisingly, this authentic meatball recipe from north western Mexico contains no chillies§. A Chilli sauce such as Salsa de chile a la Jalapa should of course accompany this dish!
The trick to these is to slow cook them.
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- 1.5 tablespoons long grain rice (white)
- 340 g (12 oz) minced pork
- 340 g (12 oz) minced beef
- 180 g courgettes
- 2 large eggs
- ¼ teaspoon Mexican oregano
- ¼ teaspoon white cumin seeds, crushed
- 8 peppercorns, crushed
- 3 big sprigs of fresh mint, stalks removed
- ¾ teaspoons sea salt
- 85 ml finely chopped onion (1 small onion)
- 1 400g can tomatoes
- 2 tablespoons vegetable oil
- 250 ml finely chopped onion (2 medium onions)
- 2 fat Cloves of garlic peeled and crushed
- 900 ml chicken stock or vegetable stock
- If the pork and beef is not very finely minced, blitz for 10 seconds in a food processor with a metal blade for a fine blend
- Trim the courgettes or squash and chop very finely
- Add the chopped squash, the beaten eggs and the remaining meatball ingredients to the meat and mix well with your hands until smooth
- Make 24 meatballs (about 4 cm diameter)
- In a large pan, heat the oil and fry the onions and garlic until softened, about 4 minutes.
- Briefly pulse the tomatoes in a food processor, you don't want a complete puree. Add the tomatoes and bring to a boil, cook and reduce for 4 minutes, stirring often
- Add the stock to the tomatoes and once simmering, add the meatballs
- Cover the pan and simmer for one hour
For this dish I used pork tenderloin fillet pulsed to a fine mince in a food processor fitted with a metal blade. A fattier cut such as shoulder would probably be better in meatballs, but was not available in the quantity I needed.
I made this over two days in two batches. The first time I added a few pasta shells in the last 10 minutes and served it with lightly fried corn tortillas. The second time, with spaghetti. Both were equally good, though I may opt to thicken the sauce a little next time.
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