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Author Notes: I've been making Albondigas for years, but my favorite recipe is this one which I've adopted from Rick Bayliss' "Mexican Everyday". When my husband is in a bad mood, a plate of these works everytime! —annemax
- 3 slices bacon cut in 1" pieces
- 3 cloves, garlic
- 2 large eggs
- 1/2 cup dried bread crumbs. or 3/4 cup panko (I use panko)
- 1 1/4 pounds ground pork
- 1/2 cup fresh mint, coarsly chopped
- 1 28 oz. can diced tomatoes in juice (fire roasted best)
- 1-2 canned chipotle chiles in adobo, and 1-2 tablespoons of the canning sauce
- 1 teaspoon dried oregano, preferably Mexican
- Preheat the oven to 450 degrees.
- In a food processor combine the bacon and 1of the garlic cloves. Process until finely chopped.
- Add the eggs, bread crumbs, and 1 teaspoon salt.
- Pulse to combine thoroughly, then add the pork and mint.
- Pulse until everything is just combined, but not over-processed into a paste.
- Form the meat into 16 two inch balls, and space them out on a 13x9" baking dish (I use a gratin pan). Bake about 15 minutes until lightly browned.
- While the meatballs are cooking, combine the tomatoes, their juice, chipotles, and the canning sauce, oregano, the 2 remaining garlic cloves cut in half, and 1/2 teaspoon salt in a blender or food processor. Process to a smooth puree.
- Since I use a ceramic baking dish, I heat the puree for 2-3 minutes in the microwave so I don't break another dish.
- When the meatballs are lightly browned, pour the tomato puree over them, covering them evenly. Bake until the sauce thickens about 15-20 minutes. Serve and enjoy
- This recipe was entered in the contest for Your Best Meatballs