Albondigas (Meatballs)

• 1 onion, finely chopped
• 8 ounces ground pork
• 225 g ground beef
• 2 ounces fresh breadcrumbs, toasted
• 1 teaspoon dried oregano
• 12 teaspoon ground cumin
• 12 teaspoon salt
• 12 teaspoon ground black pepper
• 1 egg, beaten
• oil, for frying
• 1 chipotle chile, seeds removed and soaked in a little water for 15 minutes
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 34 cup beef stock
• 1 (14 ounce) canchopped tomatoes with juice
• 7 tablespoons passata
• cooked rice
• 3 sprigs oregano

1. To make the meatballs; mix the onion with the pork and beef.
2. Add the breadcrumbs, oregano, cumin, salt, and pepper and mix well.
3. Add the egg, and mix thoroughly.
4. Roll the mixture into 2in balls
5. Heat the oil in a frying pan, add the meatballs and fry for 5 minutes, turning occasionally, until browned.
6. To make the sauce; finely chop or mince the chilli.
7. If you want less heat, mince with the soaking water and then use just half of the resulting paste.
8. Put the oil, chipotle, onion, garlic, stock, tomatoes, passata, salt and pepper into a large pan or flame-proof casserole dish.
9. Bring to the boil and simmer for 5 minutes, then stir in the stock.
10. Add the meatballs to the sauce and simmer for 10 minutes to heat through.
11. Serve with rice and garnish with oregano sprigs.

onion, ground pork, ground beef, fresh breadcrumbs, oregano, ground cumin, salt, ground black pepper, egg, oil, water, vegetable oil, onion, garlic, beef stock, tomatoes, passata, rice, oregano

Taken from www.food.com/recipe/albondigas-meatballs-234480 (may not work)