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Classic dish favorite of many Mexican children, the meatballs also like to the elderly - perhaps because, when ground beef (which, curiously, is not often used in Mexican homemade food) is easy to cut, chew and digest. The meat you choose should have a little fat to season the sauce, but it should not be too much to avoid a fatty stew. Choose a ground meat of between 85% and 90% meat and 15% to 10% fat to achieve the best results. I like to use half of beef and half of pork, but you choose the type of meat you prefer or the one on offer at the time of buying the ingredients. (Try also the rich meatball broth and the fish meatballs.)
Prepare the hard egg: Place two of the eggs in a small saucepan and cover them with water. Cover the pan and cook over medium heat until they have boiled about 5 minutes and are hard. Drain the water and allow the eggs to cool to room temperature or at least until they reach a temperature that allows you to take them with your hands. Peel and discard the peel. Take the cooked yolk and chop the whites cooked in pieces of approximately half a centimeter in size.
Make the meatballs: In a medium bowl place the ground meat, the hard egg yolks, the other egg (raw, not peeled), the cooked rice, the cumin, the oregano and half a teaspoon of salt. Mix, first with a spoon and then with your hands, until everything is perfectly combined. With your hands moistened to facilitate the handling of the meat, grab a small amount of it. Take a piece of boiled egg and place it in the center of the meat. Roll the mixture between the two hands in such a way that a ball of meat is formed with the piece of egg in the center as "core." The ball should have a diameter of about 2 centimeters (3/4 of an inch). Repeat until the whole mixture is turned into meatballs.
Prepare the sauce: Peel the tomatoes and cut them into medium pieces. Place the tomatoes, chilies, onion, garlic and half a teaspoon of salt in a blender jar and blend until a homogeneous mixture is obtained. In a pot heat butter or oil. Once it is hot, pour the tomato mixture and let it cool for about five minutes to season.
Cook the meatballs: Add half the water or the stock to the pot. Once it starts to boil, add the little balls of meat. If necessary, add more broth or water so that the meatballs are just submerged, but not swimming. Cook uncovered and over medium heat - taking care not to boil violently so that the meatballs do not unravel - for approximately 30 minutes. Take out a meatball and cut it in half to make sure it is fully cooked; If that was not the case - or if the sauce was still too watery - cook a little more, until the meat is cooked and the sauce has thickened a bit.
PRESENTATION
Serve your meatballs with corn tortillas, white rice and beans, if desired.
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* Percentage of daily values based on a 2,000-calorie diet.
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Ratings(5)
isabel vicente torres
02/04/2017 17:00:52
Muy rica deliciosa y facil de hacer
Brillitos Pch
29/01/2016 15:06:13
A través de Android
Fácil,rápida y deliciosa
Abril Morones
09/12/2015 13:40:16
A través de iOS
Buenísimas !!! Y fácil de hacer !
Eduardo Muñoz
05/12/2015 18:07:39
A través de iOS
Hola! Soy muy novato en esto de la cocina, pero la receta fue muy fácil de seguir y quedaron muy ricas! Gracias por compartir!
Anonymous
13/10/2014 10:33:46
PLATILLOS MMMMMMMMMMMM EXQUISITOS BUEN PROBECHO
HOLA BUEN DIA ESTOY LEYENDO LAS RECETAS DE ALBONDIGAS QUE BIENEN EN ESTA PAGINA Y ME PARECEN MUY FACILES DE ELABORAR Y MUY RICAS NO SE LLEVA MUCHO TIEMPO DE PARA HACERLAS Y DE DIVERSOS SABORES GRACIAS LAS VOY A SEGUIR BUSCANDO FELICIDADES SALUDOS BYE.
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