By • August 9, 2010 5 Comments

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


Serves 4

  • 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)
  • salt
  • 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
  1. Preheat the oven to 450 degrees.
  2. In a food processor combine the bacon and 1of the garlic cloves. Process until finely chopped.
  3. Add the eggs, bread crumbs, and 1 teaspoon salt.
  4. Pulse to combine thoroughly, then add the pork and mint.
  5. Pulse until everything is just combined, but not over-processed into a paste.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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