Meatballs In Chile Tomato Broth Recipes

MEXICAN MEATBALLS WITH RED CHILE TOMATO SAUCE AND QUESO FRESCO

Steps:

• For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
• For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.

SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add Meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and Meatballs are tender. Remove the bay leaf.
• Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with Meatballs on top and garnished with fresh basil.
• Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
• Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top.

SLOW-COOKER KOFTE IN TOMATO-LIME BROTH

Steps:

• Use a vegetable peeler to peel the rind off the lime in wide strips. Add the rind to a 6- to 8-quart slow cooker, along with the garlic and ¼ cup water. (Reserve the lime.)
• In a large bowl, stir together the herbs, yogurt, turmeric, 2 teaspoons salt and 1 teaspoon black pepper. Add the meat and use your hands to combine. Form the meat into 8 balls (roughly 4½ ounces each) and add to the slow cooker in a single layer. If they don't fit in one layer, add a few tomatoes to buffer the meatballs from one another, then add another layer of meatballs. Add the cherry tomatoes, season with salt and pepper, then cover and cook on low until the meatballs are cooked through, 3 to 4 hours.
• Transfer the meatballs to plates, then remove and discard the garlic and lime peel. Burst most of the tomatoes by smashing them on the side of the slow cooker with a spoon. Squeeze the reserved lime into the slow cooker, then season to taste with salt, pepper and sugar. (The sugar helps compensate for too-tart tomatoes.) Spoon the tomatoes and broth on top of the meatballs, along with more fresh herbs.

CHILE VERDE MEATBALLS

Steps:

• Into a large, heavy pot, add the onion, garlic, salsa verde, broth or beer, and the meatballs.
• Simmer on low for 30 minutes, stirring occasionally; add the ground cumin and simmer for 15 minutes more.
• Serve with sour cream for garnish, along with rice and beans and tortillas (the sauce goes nicely on other items, too).
• Note: you can also make this in your crockpot on low for 4 hours, adding in the cumin in the last 30 minutes.

MEXICAN MEATBALLS IN CHIPOTLE CHILI SAUCE

Steps:

• For the meatballs, combine all meatball ingredients in a large bowl, mix with hands. Refrigerate and cover for 1 hour.
• Meanwhile for the sauce, if using fresh tomatoes, place on a cooking sheet and broil, turning once or twice until the skins bister and blacken, about 10 minutes. Peel the skin off tomatoes and place the peeled (or canned tomatoes) in to a blender or food processor.
• Put the garlic and onion into a hot, dry skillet and cook, turning occasionally, over medium heat, until the garlic is lightly browned and the onion is lightly scorched,.
• Add to the blender along with 1/2 cup broth, chipotles to taste (start with 1), cinnamon, salt and pepper. Blend until smooth, Taste, and add more chipotles if desired.
• Heat oil in a large , heavy and deep skillet over medium heat until quite hot but not smoking. Add the tomato mixture and "fry" until it thikckens (it will splatter), about 10 minutes.
• Stir in the remaning 2 cups broth and heat to a boil. Stir in mint. Taste again, adjust salt and pepper, and add some adobo from the canned chilies if not spicy enough.
• Shape the meat mixture into meatballs (about 1 inch diameter), the mixture should make 60 meatballs. Add the meatballs to the sauce, Shake the pan once or twice in the first 5 minutes of cooking to prevent sticking. Simmer slowly until the meatballs are done, about 30 minutes.

MEATBALLS IN TOMATO-SERRANO CHILE SAUCE

Steps:

• For meatballs:
• Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl. Mash with fork until thick paste forms. Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft). Using 1/4 cupful for each, form mixture into 2-inch balls. Place on baking sheet; chill while making sauce.
• For sauce:
• Line heavy small skillet with foil; add chiles and garlic. Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes. Cool garlic slightly, then peel. Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth. (Meatballs and puree can be prepared 6 hours ahead. Keep meatballs refrigerated. Cover and refrigerate puree.)
• Heat oil in heavy large wide pot over medium-high heat. Add tomato puree, 1 cup water, and salt; bring to boil. Carefully add meatballs; bring to simmer. Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes. Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes.
• Spoon Mexican White Rice into 6 shallow bowls. Top rice with meatballs and tomato-serrano sauce and serve.

MEATBALLS IN CHILE-TOMATO BROTH

Steps:

• 1. Boil eggs for garnish: Bring a pot of water to a boil. Add 4 eggs, cover and boil 8 minutes. Immediately plunge eggs into a bowl of ice water.
• 2. Meanwhile, in a food processor, purée plum tomatoes and tomato purée with poblano, chile de árbol and cilantro until smooth. Season with salt and pulse to combine. Pour purée into a wide pot and bring to a boil over high heat. Add stock and return to a boil. Lower heat to medium and simmer until flavors meld, at least 10 minutes.
• 3. As broth simmers, make meatballs: In a large bowl mix ground pork, garlic, onions, ginger, pimentón and remaining egg. Season with salt. Roll mixture into balls approximately the size of golf balls.
• 4. Add meatballs to simmering broth and cook until surface changes color, 3-5 minutes. Add potatoes and simmer until they and meatballs cook through, 20 minutes. Potatoes should be fully submerged. Add splashes of stock or water as needed. To make sure meatballs cook evenly, give them a good stir halfway through cooking.
• 5. Peel and halve boiled eggs. Before serving, stir chard into broth and cook until wilted, 2-3 minutes. Ladle soup into bowls and top each with half an egg and a lime wedge.