Pork Albondigas with Árbol Chile Tomato Sauce- an easy main dish, perfect for a quick meal. Tender meatballs made with lots of fresh herbs.
for the albondigas:
1 pound ground pork
1 large egg
1/2 large white onion, minced
1/2 cup unseasoned breadcrumbs
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves and tender stems
2 tablespoon chopped fresh Mexican oregano leaves or Mediterranean oregano
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
for the arbol chile sauce:
2 dried arbol chiles, stem and seeds removed and rinsed
4 large ripe tomatoes, quartered
1/2 white onion, sliced
2 cloves garlic, peeled
1/2 teaspoon kosher salt
2 tablespoons olive oil
Fresh cilantro leaves for garnish
Heat oven and prepare baking sheet. Heat oven to 400°F and place an oven rack in the top of the oven, grease a baking sheet and set aside.
Mix albondigas. Combine all the ingredients for the albondigas in a large bowl. Mix gently with wet hands until all the ingredients are evenly mixed.
Form albondigas. Use a one ounce-sized cookie scoop or a tablespoon to scoop the mixture into evenly-sized meatballs. Place them on the prepared baking sheet. Then using wet hands shape them into smooth balls.
Bake albondigas. Bake albondigas on the top rack of the oven until browned and cooked through, about 15-20 minutes.
Blend the sauce. Combine arbol chiles, tomatoes, onion, garlic, and salt in the blender. Blend on high until smooth.
Fry the sauce. Heat oil in a large frying pan over medium-high heat. Once oil is hot, but not smoking, add sauce, stirring constantly. Be careful, sauce will splatter. Fry for a minute or two or until the sauce becomes fragrant and the color changes from light pink to red.
Simmer the sauce and add meatballs. Add broth and bring to a boil. Reduce the heat and simmer the sauce until the meatballs are ready. When they are done, transfer them to the sauce and cook for a few more minutes until the flavors are combined.
Enjoy! Garnish with fresh cilantro leaves and serve.