Method

Sauce:  In a food processor or blender, puree tomatoes with the chile,  Heat the lard or oil in a heavy bottomed saute pan, large enough to hold meatballs when done.  When hot, put in onion and garlic and cook over medium heat until onion is translucent.  Add tomato puree.  Cook stirring for 5 minutes.  Add broth or water and season with salt.

Meatballs:  Soak breadcrumbs in milk for 5 minutes.

Combine beef and pork in a large bowl. Add bread crumbs, egg, thyme, parsley and salt  With clean hands, mix well to combine. Rinse meat residue off hands, and with moist hands, shape meat into balls.  Voila!  Albóndigas. 

Put albóndigas into the simmering sauce.  Cover and cook at a strong simmer until cooked through, about 30 minutes. 

Contributor:  Hector Sanchez

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