Oaxacan Meatballs in Spiced Sauce | Wild Fork
Make Mexican-style meatballs simmered in a smoky, chili-forward Oaxacan-inspired sauce. Get this bold twist on classic albóndigas from Wild Fork Foods.
INGREDIENTS
Meatballs:
4 Garlic Cloves, chopped
1/3 Onion, finely chopped
½ tsp. Black Pepper
2 Whole Eggs
2 Slices White Bread, crust removed and soaked in milk
Oaxacan Sauce:
2 Tbsp. Light Olive Oil
3 Garlic Cloves, chopped
2 Ripe Tomatoes, chopped
½ Medium Onion , chopped
3 California Dried Chiles, fried in a small amount of oil
½ tsp. Ground Chipotle Pepper
2 Cups Chicken Broth
2 Tbsp. Cornstarch or Masa Flour
1 Tbsp. Fresh Cilantro, chopped
WFF Coarse Sea Salt, to taste
LET'S GET COOKING!
Combine all meatball ingredients in a bowl and shape into 1 oz. meatballs. Cover and refrigerate.
In a blender, place oil, garlic, tomatoes, onions and chiles. Blend until smooth and transfer to a saucepan. Simmer for 30 minutes over very low heat.
Dilute cornstarch or masa flour into chicken broth and add to simmered tomato and chile sauce. Add raw meatballs, cover and simmer for 25 minutes. Add salt and pepper to taste. Serve hot with a sprinkle of chopped cilantro.
*USDA recommends cooking ground meat to a minimum internal temperature of 160°F