Recipe of meatballs and pork prepared with a little rice in a tomato broth with chili peppers and cilantro.
Learn more about Lorenza Avila
Ingredients8 portions
Preparation
Cover the rice with boiling water and let it soak for 20 minutes.
Mix the meat well in a bowl. In the glass of the blender put the rest of the ingredients for the meatballs and liquefy them until they are smooth. With your hands mix this to the meat making sure it is well incorporated.
Drain the rice and mix it with the meat.
With small portions of the mixture form 2 1/2 cm balls. of diameter, should be obtained as 24 meatballs. Reserve them while preparing the broth.
Put tomatoes in a saucepan, cover with hot water and cook for 5 minutes, drain and let cool. When they are warm peel, remove the stem and put in blender, add onion and garlic and blend to make a smooth mixture.
Heat oil and fry the tomato sauce until it thickens a little like 4 minutes, add the broth, vegetables and a little water to the desired consistency. Season. Carefully add the meatballs.
Cook over low heat, until the meatballs are cooked and the vegetables are soft, about 50 minutes.
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