Ingredients: For the Albondigas (Meatballs): 1 whole tomato, grilled to soft, then chopped. 1/2 cup minced onion 1 tsp minced garlic 1/2 tsp ground cinnamon 1/2 tsp dried oregano 1/4 tsp ground black pepper 1/4 tsp ground allspice 1 Tbsp olive oil 2 Tbsp chopped green olives 2 Tbsp dried currants 1 Tbsp drained capers 8 oz. ground pork 8 oz. ground beef 1/4 cup dry breadcrumbs 2 eggs 3/4 tsp. salt
For the Salsa: 3 ancho chilies (seeded and toasted) 2 chipotle chilies (stemmed and toasted) 2 husked tomatillos (roasted until brown) 2 whole grilled tomatoes 2 Tbsp. chopped garlic 1/2 tsp dry oregano 1 1/2 cups chicken stock 1 tsp. salt
Preparation:
To make salsa: Place the chilies, tomatillos, tomatoes, garlic, oregano, stock, and salt in a food processor and puree until smooth. Transfer to a saucepan and heat to simmer, and hold.
To make meatballs: In a saute pan over medium heat, combine the tomato, onion, garlic, cinnamon, oregano, pepper, allspice, olives, olive oil, currants, and caper and saute for 6 minutes, then transfer to a bowl and let cool. Chef:Tim Anderson, Napa Valley Grille, 952-858-9934 11/24/2001
