Mexican Mole Meatballs (Albondigas with Ancho Mole)
Prep time: About 1 hour
Cooking time: About 1 1/2 hour
Makes: 6 - 8 total servings (about 18 - 20 meatballs)
I prepared 2 servings and froze the rest.
Ingredients for Mole
- 6 oz. dried ancho chiles
- 2 T. white vinegar
- 1/4 t. salt
- 1/8 t. dried Mexican oregano
- 1/8 t. ground cumin
- 1/8 t. ground cloves
Ingredients for Meatballs
1 T. olive oil 8 oz. finely chopped yellow onion (1 medium onion) 1 t. minced garlic (1 clove) 1 lb. ground beef (85% lean) 1 lb. ground pork 5 oz. ricotta cheese 2 large eggs 1 T. dried Mexican oregano 1/4 cup bread crumbs 4 T. grated Romano or Parmesan cheese 1 T. mole
Directions for Mole -
- Pull stems off dried chilies, open and remove all seeds. Discard seeds.
- Toast chiles on dry skillet until fragrant. Turn often so they don't burn. (About 10 minutes.)
- Submerge chiles 30 minutes in hot water to rehydrate. Drain water.
- Slowly add chiles to food blender with 1/2 cup water to make puree.
- Add other mole ingredients. Blend and set aside. Makes about 2 cups of what looks like brown ketchup.
- Separate mole into 4 portions. Save 1 and put remaining 3 in ziplok bags and freeze.
Directions for Meatballs -
- Heat 1 teaspoon of olive oil in skillet. Add onion and garlic. Cover and simmer 15 minutes.
- Stir every 5 minutes to avoid browning. Set aside to cool.
- In a large mixing bowl, add onions, meat, eggs, and other meatball ingredients.
- Mix with your hands until the mixture holds together.
- Measure out 2-oz portions and roll into balls. I made 19 balls.
- From this point on, I completed enough meatballs for only 2 servings.
- I cooked 5 meatballs and saved the rest in 3 freezer bags (4 - 5 in each) and froze for future dinners.
- Heat 1 t. olive oil in heavy skillet and brown 5 meatballs for 5 minutes, turning gently to not break them.
- In a small pan, heat 1/2 cup mole with 1 cup chicken broth.
- Place meatballs in small baking dish and pour heated mole over them.
- Loosely cover with aluminum foil and bake 15 minutes in 400 deg. F oven.
- Turn meatballs and bake 15 more minutes or until centers are no longer pink.
- Serve meatballs with rice, pouring mole over both.
Based on a recipe from the San Francisco Chronicle, 7/22/12, which was based on a recipe from the Comal restaurant in Berkeley, CA
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