Meatballs with Egg in Pasilla Chile Sauce

Alejandra Cota
Prepare these delicious Meatballs with Egg in Pasilla Chile Sauce, a complete meal option for any day of the week. If you want to enhance the flavor of the mix, you can combine ground beef and pork, which will also help improve the consistency.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tablespoons vegetable oil, olive oil
  • 1/2 white onions, chopped
  • 5 cloves garlic, diced
  • 4 tomatoes, cut into quarters
  • 3 tomatillos, cut into cubes
  • 8 pasilla chiles, deveined and seedless
  • 1 teaspoon cumin, whole
  • 1 teaspoon cloves
  • 1 teaspoon allspice berry
  • 1 cup orange juice
  • 1 cup chicken broth
  • pinches salt
  • 1/4 cups fresh cilantro
  • 1/2 kilos ground beef
  • 1 pinch pepper
  • 1/4 cups white rice, cooked
  • 3 eggs, cooked, cut into quarters
  • fresh cilantro, chopped
Preparation
30 mins
50 mins
Low
  • Heat vegetable oil in a deep skillet and sauté the onion, garlic, add the tomatoes, chiles, cumin, clove, allspice, and season with salt. Cook until the vegetables soften.
  • Fill with orange juice, chicken broth, and add cilantro. Let it come to a boil and cook for a few more minutes until reduced by half. Remove and cool slightly.
  • Blend the previous preparation until you obtain a smooth sauce, strain if necessary, and set aside.
  • In a bowl, mix the meat with salt, pepper, and rice. Form meatballs and fill with a small piece of egg.
  • Heat a skillet over medium heat with a tablespoon of oil, sear the meatballs until golden brown and fill with the sauce. Let it come to a boil and cook for 20 minutes or until the meatballs are cooked through. Serve with chopped cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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