Although albóndigas (Mexican meatballs) are usually served in soup, they make a nice appetizer or main dish, too.
- Combine the ground pork with the onion, garlic, chiles, coriander, pepper, oregano, chili powder and salt, mixing well.
- Beat the Masa Harina into the egg until well incorporated. Then pour egg mixture over meat mixture and combine well.
- Form the meat mixture into 1-inch balls. Bring the chicken broth to a boil in a Dutch oven or stockpot. Gently lower the meatballs into the broth and bring to a simmer.
- Simmer for 15 to 20 minutes. Garnish individual servings with chopped fresh cilantro.
For an appetizer or main dish:
- Form the meat mixture into 2-inch balls.
- In a large skillet, fry the meatballs in 2 tablespoons corn oil, turning until browned on all sides. Remove meatballs from skillet and drain on paper towels.
- Drain grease from skillet. Return meatballs to skillet, add chili gravy, and simmer briefly until heated through.
- Makes 4 servings.
Prep time: 20 Min; Cooking time: 20 Min; Total time: 45 Min
Recipe editor Patricia Mitchell