Albonbigas: Reception Meat Ball Stew

• 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

1. Mix meat, egg, masa harina, salt, pepper, and vinegar in a bowl.
2. Knead the ingredients and then make meatballs, about the size of a ping pong balls.
3. Set aside.
4. In a large wide pot or Dutch oven, melt lard and add the flour and brown lightly to make a roux.
5. Then add the chicken stock, green onions, chile, chopped tomatoes, tomato sauce, and garlic.
6. Bring to a boil, then simmer for 15 minutes.
7. While the broth is simmering, drop each meatball into the broth and cook 30 minutes.
8. Serve with mint and cilantro.

lean ground beef, egg, water, salt, pepper, red wine vinegar, lard, flour, chicken stock, scallions, anahiem, chopped ripe tomatoes, tomato sauce, garlic, mint, cilantro

Taken from www.foodnetwork.com/recipes/albonbigas-reception-meat-ball-stew-recipe.html (may not work)