MEATBALLS IN TOMATO-SERRANO CHILE SAUCE
Albóndigas con Salsa de Tomate y Chile de Serrano
This is served with traditional Mexican White Rice.

Meatballs
4 4x4-inch crustless squares firm white sandwich bread, torn into small pieces
1/3 cup whole milk
1/4 cup finely chopped white onion
3 garlic cloves, minced
2 teaspoons fine sea salt
1 teaspoon dried Mexican oregano
1/2 teaspoon ground black pepper
1 pound lean ground beef
1 pound lean ground pork
1 cup finely chopped seeded tomatoes (about 4 medium)
2 large eggs
1/4 cup chopped fresh mint

Sauce
4 medium serrano chiles, stemmed
2 garlic cloves, unpeeled
4 14 1/2-ounce cans diced tomatoes in juice

1/4 cup canola oil
1 cup water
1 teaspoon fine sea salt

Mexican White Rice

For meatballs:
Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl. Mash with fork until thick paste forms. Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft). Using 1/4 cupful for each, form mixture into 2-inch balls. Place on baking sheet; chill while making sauce.

For sauce:
Line heavy small skillet with foil; add chiles and garlic. Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes. Cool garlic slightly, then peel. Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth. (Meatballs and puree can be prepared 6 hours ahead. Keep meatballs refrigerated. Cover and refrigerate puree.)

Heat oil in heavy large wide pot over medium-high heat. Add tomato puree, 1 cup water, and salt; bring to boil. Carefully add meatballs; bring to simmer. Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes. Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes.

Spoon Mexican White Rice into 6 shallow bowls. Top rice with meatballs and tomato-serrano sauce and serve.

Makes 6 servings.

MEXICAN WHITE RICE
2 tablespoons canola oil
3 garlic cloves, peeled, halved
3/4 cup finely chopped white onion
1 1/2 cups medium-grain white rice
3 cups hot water
2 large fresh Italian parsley sprigs
1 1/4 teaspoons fine sea salt

Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté until deep brown, about 3 minutes. Discard garlic. Add onion to saucepan and sauté until tender, about 5 minutes. Add rice; stir 5 minutes. Add 3 cups hot water, parsley, and salt (mixture will sputter). Bring to boil, stirring. Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed, about 15 minutes. Stir rice, then re-cover and continue to simmer until all liquid is absorbed and rice is tender, about 5 minutes longer. Remove from heat; let stand, covered, 10 minutes. Discard parsley; fluff rice with fork.

Makes 6 servings.

Bon Appétit
May 2003