Albondigas - Mexican Meatballs in Tomato Sauce

Main:  Minced Meat

I like this recipe and it has become a family stand by because there is no frying or browning involved therefore, kitchen is way easier to clean. 

The original recipe uses 100% ground pork but in our attempt to eat a little more healthily, I combined minced pork and turkey.

Tomato Sauce/Tomatillo Sauce Ingredients:

• 1 can whole tomatoes, drained
• 1 medium onion
• 3-4 cloves garlic
• 1/4 of either green or yellow bell pepper
• 1 tablespoon olive oil
• salt & pepper

• 1/4 cup fresh cilantro, roughly chopped

Albondigas Ingredients:

• 1 medium onion minced
• the remainder or 3/4 of the bell pepper, minced
• 1 tablespoon or so of chilli flakes
• salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg or 1/2 teaspoon of the powder version

• 1 pound of minced meat (either half/half of ground pork & turkey or a whole pound of ground pork)
• pepper
• a tablespoon of liquid seasoning
• 2 tablespoons fresh bread crumbs (a slice of bread)
• 1 egg lightly beaten in the big bowl where you will mix the meat mixture

Process:

1. heat oven 350 degrees
2. in skillet, saute for 4 minutes minced onion, bell pepper, chilli flakes, ground coriander, salt and nutmeg.  Let cool.
   
3. process or hand blend the tomatillo ingredients.  Place the tomatillo dip in a serving container.
   
4. in the big bowl where you lightly beat the egg, combine very well the minced meat with bread crumbs, liquid seasoning, pepper and the onion/bell pepper saute mixture
5. form into balls
6. place on foil-lined baking sheets and bake 15 - 17 minutes
7. serve the albondigas with warmed tomatillo sauce (nuke in micro) and garnish with the chopped cilantro
   

The tomatillo sauce is so refreshing, I usually add to the batch because it makes a great light pasta sauce.