Meatballs in Tomato-Serrano Chile Sauce

Meatballs in Tomato-Serrano Chile Sauce
Photo by Mark Thomas

Ingredients

  • ¼ cup fresh mint
  • ½ teaspoon ground black pepper
  • 4 14 1/2-ounce cans diced tomatoes in juice
  • 4 4x4-inch crustless squares firm white sandwich bread
  • Mexican White Rice
  • 1 cup water
  • 2 teaspoons fine sea salt
  • + 12 more ingredients
    • 1 pound lean ground pork
    • 4 medium serrano chiles
    • 1 pound lean ground beef
    • 1/3 cup whole milk
    • 3 garlic cloves
    • 1 cup tomatoes
    • 2 garlic cloves
    • ¼ cup canola oil
    • 2 large eggs
    • ¼ cup white onion
    • 1 teaspoon fine sea salt
    • 1 teaspoon dried Mexican oregano

Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl. Mash with fork until thick paste forms. Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft). Using 1/4 cupful for each, form mixture into 2-inch balls. Place on baking sheet; chill while making sauce. Line...

View full recipe at Epicurious

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