Reception Meat Ball Stew - {Albonbigas}

Recipe Ingredients

		Meatballs
2 lbs	908g / 32oz	Lean ground beef
1		Egg
1/2 cup	55g / 1.9oz	Masa harina - mixed with
1/4 cup	59ml	Water
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Red wine vinegar
		Soup
2 tablespoons	30ml	Lard
2 tablespoons	30ml	Flour
1 1/2		Chicken stock
1		Scallions - finely chopped
1		Anahiem chile - roasted, peeled,
		Seeded and chopped
1 cup	62g / 2.2oz	Chopped ripe tomatoes
1/4 cup	59ml	Tomato sauce
4		Garlic cloves - minced
1/4 cup	36g / 1.3oz	Chopped mint
1/4 cup	4g / 0.1oz	Chopped cilantro

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B59) - from the TV FOOD NETWORK

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