Mexican Meatballs in Pasilla Chili Sauce - Dallas News | myFOXdfw.com

Mexican Meatballs in Pasilla Chili Sauce

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Ingredients


For the Sauce:

1 tablespoon olive oil

1/2 small onion finely diced

1 clove garlic minced

1/3 cup tomato sauce

2 cups of water

1/2 cup of chopped cilantro

4 pasilla chiles, deveined and seeded

salt


For the Albondigas:

1 1/2 pounds lean ground sirloin

2 plum tomatoes, finely chopped

2 tablespoons diced onion

1 egg white

salt and pepper

1/4 cup uncooked white rice

1/4 cup fresh mint, minced

 

Directions:

In a large stock pot, cook onion and garlic in olive oil over medium high heat until translucent. Stir in tomato sauce, water, Chiles, cilantro and salt, and bring to a low boil. When the chiles are reconstituted, puree everything in the blender.

Meanwhile, combine ground sirloin with tomatoes, 2 tablespoons diced onion, egg white, mint, rice and salt and pepper. Form into small balls, and place in boiling sauce. Reduce to a simmer, cover, and cook for 30 minutes, or until meat is cooked and rice is tender. Serve sprinkled with a little chopped mint, over white rice with freshly made tortillas.

Serves 6

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