Meatballs in Tomato-Serrano Chile Sauce

Meatballs in Tomato-Serrano Chile Sauce
Photo by Mark Thomas

Ingredients

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

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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