Prep 30 mins
Cook 40 mins
There are many versions of meatballs in Mexico. None of them are browned, but are poached in the sauce. Some are stuffed with hard-boiled eggs while others use chilies as part of the sauce. Some might roll the meatballs in sauted rice before cooking. This is a mild version. Spice it up as you like using chilies in the sauce.
- 3 garlic cloves
- 1 tablespoon onion, chopped
- 2 teaspoons ground cumin
- 3 whole cloves
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 1⁄2 lbs ground beef
- 8 ounces ground pork
- 1 egg
- 1 tablespoon dry breadcrumbs
- 1 1⁄2 tablespoons mint, finely chopped
- 2 eggs, hard-boiled
- 2 lbs tomatoes
- 1 garlic clove
- 1⁄4 cup onion
- 1 tablespoon vegetable oil
- 2 cups water
- 1 teaspoon salt
- Combine the 3 cloves garlic, 1 tbl onion, cumin, cloves, salt and pepper in a food processor; process until well ground.
- Transfer spices to a bowl and add the beef, pork, raw egg, breadcrumbs and mint; mix together thoroughly with your hands.
- Cut the hard-boiled eggs in half and each half into 9 pieces.
- Form meatballs around each egg piece; set aside.
- To make the sauce, puree the tomatoes, garlic and onion in a blender or food processor; strain.
- Heat oil in a large skillet and add pureed tomatoe mixture; bring to a boil.
- add water and salt and simmer for 6 minutes.
- Uncover and add meatballs to the sauce.
- Cook, covered, over low heat for 30 minutes; correct seasonings if desired.