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Meatballs in Tomato-Serrano Chile Sauce

Ingredients

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

1. For meatballs: 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...

View full recipe at SpringPad

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