Mexican Meatballs in Pasilla Chili Sauce - Dallas News |

Mexican Meatballs in Pasilla Chili Sauce

Posted: Updated:


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


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



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

Powered by WorldNow

400 N. Griffin Street
Dallas, Texas 75202

Main Station Directory:
(214) 720-4444
News Fax:
(214) 720-3263 or (214) 720-3333

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices