Albondigas en Salsa con Hierba Buena

(Meatballs in Mint Salsa)

Serves 6

    1 lb. ground beef, or use half pork and half beef
    1     egg, lightly beaten
    2     slices of bread, crumbed
  1/2 cup finely chopped onion
1 1/2 TBS finely chopped garlic
    2 TBS finely chopped cilantro
    2 TBS lard or vegetable oil
    2     serrano chiles, chopped
    1 lb  Roma tomatoes, chopped
1 1/2 cups beef broth
  1/2 cup  fresh mint, finely chopped

In a mixing bowl, combine the

beef, egg, bread crumbs, half
the onion, half the garlic, the
cilantro and salt and pepper to
taste.

Shape into meatballs, using 1/2

cup mixture for each.

Set aside.

In the lard or vegetable oil, sauté

the remaining onion and garlic with
the chiles and tomatoes until the
tomatoes render their liquid.

Add the broth and stir to combine well.

Puree the mixture in a blender and return

to the heat.

Add meatballs and mint to sauce.

Cook, covered, over medium heat until

cooked through.

Serve meatballs in bowls with sauce.

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Da herb_recipe