Albonbigas: Reception Meat Ball Stew
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 439
- Total Fat
- 29
- Saturated Fat
- 11
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 26
- Cholesterol
- 109
- Sodium
- 673
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
Ingredients
2 pounds lean ground beef
1 egg
1/2 cup masa harina mixed with 1/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons red wine vinegar
2 tablespoons lard
2 tablespoon flour
1 1/2 quarts chicken stock
1 bunch scallions, finely chopped
1 Anahiem chile (roasted, peeled, seeded and chopped)
1 cup chopped ripe tomatoes
1/4 cup tomato sauce
4 garlic cloves minced
1/4 cup chopped mint
1/4 cup chopped cilantro
Directions
- Mix meat, egg, masa harina, salt, pepper, and vinegar in a bowl. Knead the ingredients and then make meatballs, about the size of a ping pong balls. Set aside.
- In a large wide pot or Dutch oven, melt lard and add the flour and brown lightly to make a roux. Then add the chicken stock, green onions, chile, chopped tomatoes, tomato sauce, and garlic. Bring to a boil, then simmer for 15 minutes.
- While the broth is simmering, drop each meatball into the broth and cook 30 minutes.
- Serve with mint and cilantro.