by annemax
Photo by annemax
annemax's Notes:
Expand3 slices bacon cut in 1" pieces Ask a question about this ingredient
3 cloves, garlic Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
1/2 cup dried bread crumbs. or 3/4 cup panko (I use panko) Ask a question about this ingredient
salt Ask a question about this ingredient
1 1/4 pound ground pork Ask a question about this ingredient
1/2 cup fresh mint, coarsly chopped Ask a question about this ingredient
1 28 oz. can diced tomatoes in juice (fire roasted best) Ask a question about this ingredient
1-2 canned chipotle chiles in adobo, and 1-2 tablespoons of the canning sauce Ask a question about this ingredient
1 teaspoon dried oregano, preferably Mexican Ask a question about this ingredient
Preheat the oven to 450 degrees.
Ask a question about this stepIn a food processor combine the bacon and 1of the garlic cloves. Process until finely chopped.
Ask a question about this stepAdd the eggs, bread crumbs, and 1 teaspoon salt.
Ask a question about this stepPulse to combine thoroughly, then add the pork and mint.
Ask a question about this stepPulse until everything is just combined, but not over-processed into a paste.
Ask a question about this stepForm the meat into 16 two inch balls, and space them out on a 13x9" baking dish (I use a gratin pan). Bake about 15 minutes until lightly browned.
Ask a question about this stepWhile the meatballs are cooking, combine the tomatoes, their juice, chipotles, and the canning sauce, oregano, the 2 remaining garlic cloves cut in half, and 1/2 teaspoon salt in a blender or food processor. Process to a smooth puree.
Ask a question about this stepSince I use a ceramic baking dish, I heat the puree for 2-3 minutes in the microwave so I don't break another dish.
Ask a question about this stepWhen the meatballs are lightly browned, pour the tomato puree over them, covering them evenly. Bake until the sauce thickens about 15-20 minutes. Serve and enjoy
Ask a question about this stepThanks! You know you can save the left over chipotles in a jar, or tupperware. They last for a long time in the fridge.
Wow, these sound really tasty! Love the addition of the mint. I bet the bacon also makes these taste great. My sons lived and studied in Spain several times each, and adore albondigas. Will definitely have to try these! Thanks for posting this recipe. ;o)
Amanda is a co-founder of Food52.
These sounds delicious! I made a chipotle potato salad just yesterday and only used (1) of the peppers. I was going to make a salsa with the rest of them, but you've just changed my mind! My daughter will love these. Thank you!