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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Essential Cuisines of Mexico by Diana Kennedy
Servings: 6
Always leave a little fat on the meat for the meatballs as it adds flavor and makes for a more spongy texture.
For the Meatballs:
1½ tablespoons long-grain unconverted white rice
12 ounces (340 g) ground pork
12 ounces (340 g) ground beef
6 ounces (180 g) zucchini
2 large eggs
¼ scant teaspoon dried Mexican oregano
3 sprigs fresh mint
8 peppercorns
¾ teaspoon salt
¼ scant teaspoon cumin seeds
⅓ cup (85 ml) finely chopped white onion
For the Sauce:
12 ounces (340 g) tomatoes
2 tablespoons vegetable oil
1 cup (250 ml) thinly sliced white onion
4 cups (1 l) light meat or chicken broth
Cover the rice well with boiling water and leave it to soak for about 45 minutes.
Grind the meat using the finest screen of the meat grinder. Trim the zucchini and chop them very finely. Add to the meat. Blend the eggs with therest of the meatball ingredients until smooth and mix well into the meat. Drain the rice and add it to the mixture. Make 24 meatballs, each about 1½ inches (4 cm) in diameter. Pour boiling water over the tomatoes to cover and cook for about 5 minutes.Drain and blend until almost smooth. Heat the oil in a wide pan and cook the onion gently, until translucent, Add the tomatoes, bring it to a boil, and let it cook fast for about 3 minutes.Add the broth to the tomato sauce and bring it to a simmer. Add the meatballs, cover the pan, and let them simmer for 1¼ to 1½ hours. Serve in deep bowls with plenty of sauce. You can cook these albondigas ahead of time, the day before, or you can even freeze them.