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Meatballs Like Mama Makes
1/4 c Masa harina mixed with 1/4 cup warm water
1 lb Ground beef
1 Garlic clove; minced
4 tb Lard or vegetable oil
3 Garlic cloves
1 tb Flour
2 qt Fresh homemade beef or chicken stock
1/4 c Chopped scallions; both the white and the green parts
1 lg Tomato; roasted, peeled and chopped (If you are unable to find truly ripe tomatoes, add 4 tablespoons canned tomato sauce.)
2 Anaheim or California long green chiles; roasted, peeled, or jalapenos, and chopped
3 tb Finely chopped cilantro; leaves only
3 tb Chopped fresh mint; leaves only
Combine masa harina with warm water. Mix ground meat with prepared masa, salt, pepper, garlic. Make meatballs about 1-inch round, about the size of a walnut. Set aside.
In medium saute pan heat 2 tablespoons lard or oil over medium heat. Add 1 whole garlic clove. Let cook for 20 seconds, press with back of a cooking spoon to release the flavor. Remove the garlic. Set aside.
Brown the flour in the lard until dark golden color, about 1 minute. Heat stock in soup pot or large Dutch oven until warm and add flour mixture. Bring to a boil and lower heat to simmer stock for 5 minutes. Taste and correct seasoning.
Heat remaining 2 tablespoons lard or vegetable oil in large frying pan, add chopped scallion, tomato, chiles and the reserved 2 garlic cloves, minced, stir well to combine. Cook for 2 minutes and add to stock. Add cilantro and mint and simmer for another 5 minutes. Add the meatballs to the stock and simmer over low fire for 15 minutes or until done.
Yield: about 45 small meatballs