Summer in Ottawa is sadly coming to an end, slowly but surely the days are getting shorter and the weather is starting to get cooler. That gives my body the internal cue to start making meals that are a bit more substantial, and I don’t mind spending a bit more time in the kitchen, creating delicious food.
In the spirit of cooking a bit more than in the lazy (and hot) days of summer, let me ask you... who doesn’t love a good meatball? I think meatballs are some of those super comforting and crave-worthy foods that everyone likes, and I am certainly a fan. In North America, usually meatballs are finished in a sweet, barbecue sauce-like mixture, but in Mexico, we braise our meatballs in sauce. Not quite like Italian meatballs, but just as delicious.
I have to say, I don’t make these often enough, but when I do, I fall in love with them all over again. Mexican meatballs have a secret ingredient inside: rice! Including raw rice in the mix makes it necessary to braise them in some sort of liquid, and the obvious choice is salsa. The meat is seasoned with grated onion and garlic, and I like to increase the flavour by adding some sort of pure ground chile powder, like ancho or guajillo (chipotle is you love spicy food). Some people add oats to the mixture to make it more substantial, but they are perfectly fine without.
After you shape the meatballs (not too big!), brown them nicely on all sides and then add the sauce. A very typical sauce would include chipotle chile (for albóndigas enchipotladas), but today I am using Epazote for a different and very delicious taste. If you cannot find fresh or dried epazote, go ahead and season your salsa with chipotle chile in adobo.
Make these in a large saucepan with a lid, as they will need to braise long enough for that rice to cook inside the meatballs. Simmer, covered for at least 25 minutes, until that rice is nice and soft, but be careful that the liquid does not dry out. If you find the sauce is getting really thick, add a bit more water to keep it going. When your meatballs are done, you will see the rice sticking out like porcupine needles, that’s a good indicator that your meatballs are done.
You will be adding seasoned salsa to the meatballs, but taste again and adjust seasoning at the end, if needed. Serve with your favourite veggies or rice on the side.
Albóndigas en Salsa Al Epazote
Meatballs in Tomato Sauce with Epazote
For the Salsa:
4 large Roma tomatoes, chopped
1 wedge red or white onion (about 1/2 cup)
1/4 tsp salt
3/4 cup water
For the Meatballs:
500g ground meat (turkey, chicken, pork, beef or a mixture)
3 cloves garlic, peeled and minced
1 tsp ground chile - ancho or guajillo (chipotle if you like things spicy)
1/4 cup raw rice (jasmine, long grain or basmati)
1/2 tsp salt
1/4 tsp ground black pepper
To put it all together:
1-2 Tbsp oil, butter or lard
5 leaves epazote (fresh if you have them, or 1/2 tsp dried)
1 jalapeño chile, whole, punctured with the tip of a knife
2-4 Tbsp chopped cilantro for garnish
In blender jar place tomatoes, onion, salt and water. Blend until completely smooth.
Reserve while you make the meatball mixture.
In medium bowl, combine ground meat, garlic, ground chile, rice, salt and pepper.
Using clean hands, mix everything until it holds together well. Make small meatballs, about 1”.
In large saucepan (with lid), heat oil and start browning the meatballs, turning as they get nice and golden brown. Do not crowd the pan - you may have to do this in batches. When meatballs are browned, add reserved salsa. Bring up to a simmer and add epazote and jalapeño.
Cover pan with lid and simmer for 25-30 minutes, checking from time to time to make sure the mixture is not drying out too much, it should be saucy enough for the rice to cook inside the meatballs.
Adjust seasoning after 25 minutes, adding more salt only if needed.
Garnish with cilantro. Serve hot, with rice and your favourite vegetables.
Serves 4.