Meatballs in Tomato-Serrano Chile Sauce

Name: Meatballs in Tomato-Serrano Chile Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters canola oil; 2 larges eggs; 59 milliliters chopped fresh mint; 2 garlic cloves, unpeeled; 1 teaspoons ground black pepper; 454 grams lean ground pork; 454 grams lean ground beef; 1 teaspoon dried Mexican oregano; 6 servings Mexican White Rice; 1 teaspoon fine sea salt; 4 mediums serrano chiles, stemmed; 237 milliliters finely chopped seeded tomatoes (about 4 medium); 2 kilograms diced tomatoes in juice; 237 milliliters water; 59 milliliters finely chopped white onion; 4 smalls 4x4-inch crustless squares firm white sandwich bread, torn into pieces; 79 milliliters whole milk

Meatballs in Tomato-Serrano Chile Sauce might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains roughly 36g of protein, 32g of fat, and a total of 520 calories. If you have canolan oil, water, garlic cloves, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl. Mash with fork until thick paste forms.

Ingredients you will need

Oregano

Garlic

Pepper

Bread

Onion

Milk

Salt

Equipment you will use

Bowl

Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft). Using 1/4 cupful for each, form mixture into 2-inch balls.

Ingredients you will need

Tomato

Beef

Egg

Mint

Pork

Place on baking sheet; chill while making sauce.

Ingredients you will need

Sauce

Equipment you will use

Baking Sheet

Line heavy small skillet with foil; add chiles and garlic. Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes. Cool garlic slightly, then peel. Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth. (Meatballs and puree can be prepared 6 hours ahead. Keep meatballs refrigerated. Cover and refrigerate puree.)

Ingredients you will need

Meatballs

Tomato

Chili Pepper

Garlic

Equipment you will use

Blender

Frying Pan

Aluminum Foil

Heat oil in heavy large wide pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add tomato puree, 1 cup water, and salt; bring to boil. Carefully add meatballs; bring to simmer. Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes. Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes.

Ingredients you will need

Tomato Puree