Albondigas (Meatballs) in Spicy Tomato Sauce

I decided to make this tonight only to discover I didn't have every ingredients that was needed so I emphasized. I think it came out good so far Mom and Victoria liked it..and SweetPea was busy trying to get a taste..But I just don't give her everything one because this was in a red sauce w/onions and chili. So the real test will be if its still there by morning. well here goes the recipe...

Makes about 16 meatballs
Meatball Ingredients:

• 4 Hard-boiled Eggs
• 1 lb. Lean ground beef
• 2 Eggs, beaten
• 1/2 Medium white onion, finely chopped
• 1 Garlic clove, minced
• 2 Tablespoons breadcrumbs
• 1/2 Teaspoon Cumin, or to taste
• 1/2 Teaspoon cayenne pepper, or to taste
• 1 Tablespoon crushed dried parsley or finely chopped fresh parsley
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 Cup flour
• 1/4 Cup bread crumbs
• Olive oil, for frying

Sauce Ingredients:

• 4 Roma tomatoes
• 1/2 Medium white onion, quartered
• 1 Garlic clove
• 2 Habanero Chile peppers
• 350g Tomato puree
• 1 Cup chicken broth or bullion
• 8 Mushrooms, sliced (optional)
• 1 Tablespoon crushed dried parsley or finely chopped fresh parsley
• Salt to taste
• Freshly ground black pepper to taste

Meatball Directions:
Hard-boil the 4 eggs ahead of time and cool. Peel off shells and cut eggs in half.  Mixing by hand, combine the ground beef, 2 beaten eggs, onion, garlic, 2 tablespoons bread crumbs, cumin, cayenne, parsley, and salt and pepper to taste
Mix the flour and 1/4 cup bread crumbs together and set aside.
Completely cover each half of a hard-boiled egg with some of the meatball mixture, making 8 large meatballs. there should be enough meatball mixture remaining to make 8 regular medium-sized meatballs.

Roll each meatball in the flour and bread crumb mixture until thoroughly covered.

Heat olive oil in a large skillet set over medium-high heat. Fry the meatballs in two batches until cooked through and browned. Remove the meatballs from the skillet.

Sauce Directions:

In a blender, combine the tomatoes, onion, garlic, chiles, and tomato puree and blend until smooth. Pour the sauce into a medium heavy-bottomed pot set over medium high heat.

Add the chicken broth/buillon and bring to a boil, then reduce heat to low. Add the mushrooms, parsley, and salt and pepper to taste. Simmer until mushrooms are tender.
Add the meatballs to the sauce and simmer, covered, about 15 minutes.

Serve hot with red rice, beans, and warm corn tortillas.

I forgot to take the rest of the pictures, so sorry that's what happens when you are tired. I hope that you try this

I liked it. Enjoy.