Albondigas de Jalisco (Mexican Meatballs)

Recipe from: The Essential Cuisines of Mexico
by Diana Kennedy

Always leave a little fat on the meat for the meatballs as it adds flavor
and makes for a more spongy texture.

Servings: 6

The Meatballs
1 1/2 tablespoons long-grain unconverted white rice
12 ounces (340 g) ground pork
12 ounces (340 g) ground beef
6 ounces (180 g) zucchini
2 large eggs
1/4 scant teaspoon dried Mexican oregano
3 sprigs fresh mint
8 peppercorns
3/4 teaspoon salt
1/4 scant teaspoon cumin seeds
1/3 cup (85 ml) finely chopped white onion

The Sauce:
12 ounces (340 g) tomatoes
2 tablespoons vegetable oil
1 cup (250 ml) thinly sliced white onion
4 cups (1 l) light meat or chicken broth

Cover the rice well with boiling water and leave it to soak for about
45minutes. Grind the meat using the finest screen of the meat grinder.
Trim the zucchini and chop them very finely. Add to the meat. Blend the
eggs with therest of the meatball ingredients until smooth and mix well
into the meat. Drain the rice and add it to the mixture. Make 24
meatballs, each about 11/2 inches (4 cm) in diameter. Pour boiling water
over the tomatoes to cover and cook for about 5 minutes.Drain and blend
until almost smooth. Heat the oil in a wide pan and cook the onion
gently, until translucent, Addthe tomatoes, bring it to a boil, and let it
cook fast for about 3 minutes.Add the broth to the tomato sauce and bring
it to a simmer. Add themeatballs, cover the pan, and let them simmer for 1
1/4 to 1 1/2 hours. Serve in deep bowls with plenty of sauce. You can cook
these albondigas ahead of time, the day before, or you can evenfreeze
them.

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