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MEATBALLS - GROUND BEEF - Mexican Meatballs in Pasilla Chile Sauce
Nb persons: 6
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| MEXICAN MEATBALLS IN PASILLA CHILE SAUCE From Dallas Morning News | |
| 3/4 cup plus 4 tablespoons | finely diced white onion, (divided use) |
| 3 cloves | garlic, minced |
| 3 tablespoons | olive oil |
| 1 1/2 cups | tomato sauce |
| 6 cups | water |
| 1 1/2 cups | chopped cilantro |
| 12 dried pasilla chiles, deveined and seeded (sold at Fiesta Mart) | |
| Salt | |
| pepper to taste | |
| 1 1/2 pounds | lean ground sirloin |
| 2 | plum tomatoes, finely chopped |
| 1 | egg white |
| 1/4 cup | fresh mint leaves, minced, plus additional for garnish (divided use) |
| 1/4 cup | uncooked white rice |
In a large stockpot, cook 3/4 cup onion and the garlic in olive oil over medium-high heat until translucent. Stir in tomato sauce, water, cilantro, chiles and salt and pepper, and bring to a low boil. When the chiles are reconstituted (they should be soft) purée everything in the blender. Return mixture to the stockpot and return to a low boil.
Meanwhile, combine ground sirloin with tomatoes, remaining diced onion, egg white, 1/4 cup mint, rice and salt and pepper to taste. Form into about 48 (1-inch) meatballs, and place in the boiling sauce. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender.
Serve sprinkled with chopped mint, to taste, over white rice or with freshly made tortillas.
Makes 6 servings.
Recipe uploaded with Shop'NCook for iPhone.
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