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Mexican   -   Albondigas De Puerco (Pork Meatballs)   adapted from Yucatan Cookbook

  • 2 Medium Pasilla Chiles -- ground
  • 2 Medium Tomatoes -- chopped
  • 2 Cloves Garlic -- finely chopped
  • 2 Medium Cloves -- ground
  • 1/8 Teaspoon Cinnamon
  • 2 Tablespoons Olive Oil
  • 3 Medium Eggs
  • Salt -- to taste
  • 1 Pound Ground Pork
  • 1 Tablespoon Parsley -- finely chopped
  • 1 Tablespoon Dry Bread Crumbs
  • 1 Medium Onion -- finely chopped
Directions In blender, add chiles, tomato, garlic, cloves, and cinnamon. Blend but leave a few chunks. Fry this mixture in oil for 5 minutes. Take 1 tablespoon of the tomato mixture and add to the meat. Put the rest into 1 quart of boiling salted water. Beat eggs. Mix with salt, meat, parsley, breadcrumbs and the onion. Form into meatballs and fry in oil until well browned all over. Put into the boiling tomato mixture and simmer uncovered for 20 minutes. Serve over rice.
Serves 4
Time to Make 0:00

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