Title: Meatballs in Chile Sauce
Categories: Appetizer Ground Mexican Pork Garlic
Yield: 8 Servings
| 3 | | Corn Tortillas * |
| 1/2 | c | Milk |
| 1/2 | lb | Ground Beef |
| 1/2 | lb | Ground Pork |
| 1/2 | lb | Ground Ham, Smoked, Cooked |
| 1/4 | c | Onion, Chopped |
| 1 | | Clove Garlic, Finely Chopped |
| 1 | ts | Cumin, Ground |
| 1 | ts | Oregano Leaves, Dried |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | c | Basic Red Sauce |
| 1 | c | Beef Broth |
* Corn Tortillas should be 6 inches in diameter and should be cut into
eighths.
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Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in
remaining ingredients except basic red sauce and broth. Shape into 1-inch
balls. Heat basic red sauce and broth to boiling in 10-inch skillet;
reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes.