Albondigas [Mexican Meatballs]
Ingredients
Meatballs
- 1 Pound Lean Ground Meat
- 1 Slice Bread, rinsed with water and squeezed dry
- 1 Egg, beaten
- 1/4 Cup Fresh Parsley, chopped
- 2 Tablespoons Olive Oil
- 1/4 cup Onion, minced
- 1 Teaspoon Salt
- 1 Clove Garlic, minced
- 2 Ounces Green Chilies, diced
Sauce
- 1 Cup Tomato Puree
- 1/4 Teaspoon Chili Powder
- Fresh Parsley, to garnish
- 1/4 Cup Onion, minced
- 2 Ounces Green Chiles, diced
Instructions
Combine all the ingredients for the meatballs and brown in the olive oil. Drain well. Make your sauce and bring to a boil. Reduce heat to low and add the meatballs. Cook for another 1/2 hour, stirring occasionally to prevent sticking. Garnish the top with chopped fresh parsley just before serving.