170. California Farm Fresh Mint Meatballs

Name: 170. California Farm Fresh Mint Meatballs
Total time: 7200 s
Yield: 4 people, 4 dinner tortillas, 16 meatballs
Cuisine: American
Ingredients: Half pound lean ground beef; Half pound fresh ground pork; Cup chopped fresh mint; 1/2 Cup crushed boiled tomato; 1/2 cup broth from the simmered black beans; 1/2 cup chopped sweet red onion; 1/2 cup dry black beans in tsp coriander powder, simmered in 2 cups of water; 1/2 cup chopped fresh celery; 1/2 cup chopped fresh swiss chard or bok choy; sliced Small ripe avocado; Clove crushed garlic; Pickled or fresh poblano pepper, sliced; cup white or blue masa flour mixed with cup of black bean broth; Tbs olive oil

Hobby Horseman @HobbyHorseman

California, United States

Mexican meatballs called Albondigas adapted to our farm ingredients: Fresh mint with half fresh ground pork and half fresh ground beef makes a juicier, firmer meatball, simmered in fresh tomato sauce sweetened with glazed onions, served on a fresh baked corn tortilla sprinkled with black beans, chopped celery, swiss chard or bok choy, and a slice of avocado. With this sauce, the meatball flavors are fantastic, that is why we are not adding pepper, salt, fillers or other spices. You can add those to the table on the side when serving, if you prefer.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Dry Black Beans, 1 hour, meatballs, 1 hour.

4 people, 4 dinner tortillas, 16 meatballs

Halfpound lean ground beef
Halfpound fresh ground pork
Cupchopped fresh mint
1/2 Cupcrushed boiled tomato
1/2 cupbroth from the simmered black beans
1/2 cupchopped sweet red onion
1/2 cupdry black beans in tsp coriander powder, simmered in 2 cups of water
1/2 cupchopped fresh celery
1/2 cupchopped fresh swiss chard or bok choy
sliced Small ripe avocado
Clovecrushed garlic
Pickled or fresh poblano pepper, sliced
cupwhite or blue masa flour mixed with cup of black bean broth
Tbsolive oil
Cost: meat $4, veggies $1, tortillas, other 80 cents, $1.45 per dinner

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Steps

Dry Black Beans, 1 hour, meatballs, 1 hour.

1

Make 4 thick tortillas with tortilla press: roll and press four balls from cup of white or blue masa flour dough mixed with black bean broth, fry each side in hot cast iron skillet till crisp, few minutes, keep warm.
2

Make the sauce: boil half cup dry black beans in 2 cups water, tsp coriander powder, simmer till soft. Glaze chopped red onion to turn the sauce sweet, add crushed garlic, crushed tomatoes in black bean broth till thickened, keep warm.
3

Roll four large meatballs from meat and chopped mint. Divide each large ball into four walnut size balls. Put in medium heat cast iron skillet, brown ten minutes, flip, brown ten more minutes. Pour sauce over meatballs, simmer five minutes.
4

Serve: place four meatballs with sauce on top of 2 Tbs black beans on tortilla, add Tbs chopped celery, Tsp chopped swiss chard, tsp sliced poblano pepper, slice of avocado, drizzle 2 Tbs tomato sauce over tortilla. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on May 10, 2022 19:15

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.