Albondigas (Mexican meatballs) recipe

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Albondigas are Mexican meatballs, usually served in soups but they can also make a great appetizer or even a main dish.
Preparation time: 5 minutes, Cooking time: 25 minutes, Serves: 4 - 6 


1 1/2 lb ground pork
1/3 cup finely chopped onion
3 small garlic cloves, minced
2 canned chipotle chiles in adobo sauce, finely chopped
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 to 1 Tbsp chili powder (adjust to taste)
1/2 tsp salt
2 Tbsp corn flour
1 large egg

2 cups chili gravy (if making appetizers)
1 1/2 qt. chicken broth (for the soup)

Freshly, chopped coriander for garnishing


Add the ground pork, onion, garlic, chipotle chiles, coriander, pepper, oregano, chili powder and salt in a large bowl and mix well until all ingredients are well combined. In a small bowl add the egg and corn flour and beat well. Pour the mixture into the pork mixture and combine well.

To serve the albondigas as an appetizer or main dish
Shape the mixture into 1 1/2 inch balls and set aside. Heat 2 tablespoons of vegetable oil in a large frying pan or skillet and fry the meatbals in batches (do not overcrowd the pan) untl brown all over.

When all the meatballs are cooked return them to the pan, add the chili gravy and simmer for 5 to 6 minutes. Serve garnished with chopped coriander.

To serve the albondigas in a soup
Shape the pork mixture into 1 inch balls and set aside. Brinf the chicken vroth to a boil and add the meatballs into it. Let the chicken broth simmer for 15 to 20 minutes, then serve in soup bowls garnished with chopped fresh coriander.

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