Albondigas en Salsa con Hierba Buena
(Meatballs in Mint Salsa)
Serves 6
1 lb. ground beef, or use half pork and half beef
1 egg, lightly beaten
2 slices of bread, crumbed
1/2 cup finely chopped onion
1 1/2 TBS finely chopped garlic
2 TBS finely chopped cilantro
2 TBS lard or vegetable oil
2 serrano chiles, chopped
1 lb Roma tomatoes, chopped
1 1/2 cups beef broth
1/2 cup fresh mint, finely chopped
In a mixing bowl, combine the
beef, egg, bread crumbs, half
the onion, half the garlic, the
cilantro and salt and pepper to
taste.
Shape into meatballs, using 1/2
cup mixture for each.
Set aside.
In the lard or vegetable oil, saut�
the remaining onion and garlic with
the chiles and tomatoes until the
tomatoes render their liquid.
Add the broth and stir to combine well.
Puree the mixture in a blender and return
to the heat.
Add meatballs and mint to sauce.
Cook, covered, over medium heat until
cooked through.
Serve meatballs in bowls with sauce.
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