by aargersi
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A&M's Testing Notes:
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1 cup white rice Ask a question about this ingredient
1 lime Ask a question about this ingredient
1/3 cup cilantro - chopped Ask a question about this ingredient
1/2 pound ground pork Ask a question about this ingredient
1/2 pound lean ground beef Ask a question about this ingredient
1 teaspoon cumin Ask a question about this ingredient
1 teaspoon chipotle chili powder Ask a question about this ingredient
1/2 teaspoon coriander Ask a question about this ingredient
1/4 teaspoon cinnamon Ask a question about this ingredient
1 egg - whisked Ask a question about this ingredient
2 tablespoons corn flour Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
2 cups beef broth Ask a question about this ingredient
1 cup white wine Ask a question about this ingredient
1 chipotle pepper Ask a question about this ingredient
1 14.5 ounce can diced tomatoes Ask a question about this ingredient
avocado and cilantro for garnish Ask a question about this ingredient
olive oil for frying Ask a question about this ingredient
RICE - Cook the rice according to the directions - when it is done stir in the juice from the lime as well as the cilantro, and set it aside to cool.
Ask a question about this stepBROTH - Soften the chipotle pepper in the white wine - I do this by putting them in a pyrex measuring cup and nuking them for a minute. Get the broth and tomatoes simmering. Seed the chipotle and chop it up, add it to the broth. Add the wine too - if seeds have escaped into the wine strain them out. Let that simmer on low all the while.
Ask a question about this stepMEATBALLS - Mix together the pork and beef, spices, egg and corn flour. To form the meatballs - grab a small handfull of meat. Flatten it into a disk in your hand, then put a spoonfull of rice in the center of the disk. Close your hand so the meat encloses the rice then roll it into a ball. I got 9 meatballs. You are going to have leftover rice.
Ask a question about this stepHeat the olive oil to med-high in a very large skillet. When it's hot, add the meatballs - do not crowd them. You want them nice and brown on all sides (I know a sphere doesn't have sides - but you know what I mean - roll them around)
Ask a question about this stepWhen the meatballs are all browned, add them to the broth and simmer for 10 minutes or so, don't boil the heck out of them just simmer. You're done!
Ask a question about this stepServe each bowl with meatballs and broth, and add a slice of avocado and some fresh cilantro ...
Ask a question about this stepThis looks fabulous. I love albondigas and can't wait to try yours.
Albarino!!! If you want a great white suggestion or Tempranillo if you want red. Both wines are made with Spanish grape varieties and just looking at the flavor profile of this recipe, I'm pretty confident both will taste great with it. I just got back from three days off the grid completely, but couldn't stop thinking about food52 and this recipe. I plan on making it this weekend and will try it with both wines and report back.
Thanks! Have never hear of Albarino and I DO love trying and learning new wines ... looking forward to your wine pairing report for sure!!!
I love these and can't wait to try them! What a cool idea to roll the meatball around the rice/lime/cilantro party.
Oh! and GREAT idea to include corn flour!!!
I've been thinking about these since you posted this recipe (although have been in my own meatball-land until now) - these meatballs incorporate a great flavor combination (chipotle, cumin, coriander/cilantro) and I can't wait to try them.
This looks fabulous - avocado, cilantro, lime and chile powder - a lovable combination!
How about a suggested wine pairing ?? I drank white with mine ... was that naughty? :-)
Thanks all! I appreciate the nice words! Having leftovers soon :-)
I love the corn meal in this recipe! What great combinations. I want to make this, too. Soooo glad you are out of your time out!
This looks unbelievably delicious. I'm heading out of town for a few days and this will be the first recipe I try when I get home. Thanks for sharing it.
This sounds so YUMMY. I'm printing it out now! Thank you.
Love this one. I will be making this.
In tears, remembering a friend who had lived in Mexico City, a NYC transport, fell in love with cooking in Mexico - gone now. Your recipe is absolutely spot on re flavors and cooking times/methods. Thumbs up!
Love love love these!
Selmelier works at Meadow, a shop that specializes in salt.
yummers! i am going to make these this weekend!