Albondigas

Ingredients

• 1 medium onion, peeled
• 3 small tomatoes
• a thumb-sized pile of peppercorn
• a sprig of cilantro
• a sprig of hierbabuena / spearmint / peppermint
• ~1 tbsp oregano
• 2 peeled cloves garlic
• 3 tbsp rice
• 750g ground beef
• 2 zucchinis, cut into coarse chunks
• 2 large carrots, peeled and cut into coarse chunks
• 2 potatoes, peeled and cut into coarse chunks
• 2 eggs
• 3 chipotles
• ~3 tbsp vegetable oil

Instructions

1. Grind 1 garlic glove, 1/8 of the onion, the peppercorns, and a bit of salt in a mortar, then grind in the hierbabuena
2. Mix the resulting paste into the meat with the rice, the eggs, and some salt.
3. Mix well and form into meatballs by hand
4. Heat vegetable oil in a casserole dish and then add zucchini, carrot, cilantro, 1/4 onion, and a bit of salt.
5. Blend the tomatoes, 1/4 onion, 1 garlic clove, chipotles, oregano, ~100ml water, and some salt
6. Once the vegetables are cooked a bit, add the blended mixture to them. Add hot water as needed; up to a liter, and bring to a boil
7. Add the meatballs, cover, and cook through.