ezRecipe-Zee: Cooking Recipe: How to make Eloy Leon Mendezs Albondigas

Eloy Leon Mendezs Albondigas

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	May 7, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Beef, Mexican / Tex-Mex, Pork, Copy Cat / Restaurant

Ingredients:

1     pound         ground beef
1     pound         ground pork
1     dash          ground cumin
                    Freshly-ground black pepper
1/4   teaspoon      ground cloves
1                   onion
                    Salt
5                   mint leaves
3                   hard-boiled eggs
2     pounds        tomatillos
1/2                 onion
4     cups          boiling water
5                   garlic cloves
2                   cumin seeds
1/4   pound         roasted long green chiles
1 1/2 cups          cilantro sprigs
                    Salt
                    Freshly-ground black pepper
1/4   cup           oil

Directions: one line for each direction. When saved the lines will be numbered.

* Note: For all-beef meatballs, use 2 pounds of ground beef and omit the pork.
Combine the beef, pork, ground cumin, 1/4 teaspoon of pepper, cloves, minced onion, 1/2 teaspoon of salt and mint in a bowl. Mix thoroughly with your hands. Gently stir in the eggs. Form the mixture into 1-inch meatballs. Set aside.
Place the tomatillos in boiling water with the garlic, remaining 1/2 onion and cumin seeds. Cook until the tomatillos are tender, about 10 minutes. Strain and place them into a blender with the green chiles and 1 cup of the cilantro. Season to taste with salt and pepper. Puree the mixture.
Heat the oil in a 5-quart Dutch oven over medium heat. Add the pureed chile sauce and meatballs. Season to taste with salt and pepper. Simmer over low heat about 20 minutes. Stir in the remaining cilantro. Albondigas are usually served in a soup, but these would be great over hot rice.
This recipe yields 6 servings.
Each serving: 582 calories; 461 mg. sodium; 217 mg. cholesterol; 42 grams fat; 13 grams saturated fat; 14 grams carbohydrates; 38 grams protein; 3.88 grams fiber.

Notes:
Recipe originally ran in the Times on October 1991

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* The Los Angeles Times, 11-06-2002