Although albóndigas (Mexican meatballs) are usually served in soup, they make a nice appetizer or main dish , too.
- 1-1/2 pounds ground pork
- 1/3 cup finely chopped onion
- 2 large or 3 small garlic cloves, minced or put through a garlic press
- 2 canned chipotle chiles in adobo sauce, finely chopped
- 1/2 ground coriander or coriander seed, toasted and ground
- 1/2 freshly ground black pepper
- 1/2 teaspoon dried oregano leaves, crumbled
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 2 tablespoons Masa Harina
- 1 large egg
- 1-1/2 quarts chicken broth or 2 cups Chili Gravy
Combine the ground pork with the onion, garlic, chiles, coriander, pepper, oregano, chili powder and salt, mixing well. Beat the Masa Harina into the egg until well incorporated. Then pour egg mixture over meat mixture and combine well.
For soup:
Form the meat mixture into 1-inch balls. Bring the chicken broth to a boil in a dutch oven or stockpot. Gently lower the meatballs into the broth and bring to a simmer. Simmer for 15 to 20 minutes. Garnish individual servings with chopped fresh cilantro.
For an appetizer or main dish:
Form the meat mixture into 2-inch balls. In a large skillet, fry the meatballs in 2 tablespoons corn oil, turning until browned on all sides. Remove meatballs from skillet and drain on paper towels. Drain grease from skillet. Return meatballs to skillet, add chili gravy, and simmer briefly until heated through.
end recipe
