These Albondigas can be used for any application you would like such as in a quesadilla, placed in a oven proof dish a topped with cheese and sauce, or simply as a meatball sandwich. We serve them at the restaurant topped with melted cheese, cilantro and garlic herb tortillas on the side that have been lightly grilled.
2.5 Pounds Ground Pork
1 Sandwich roll
1/2 Cup Milk
2 Cloves Garlic
1 Tbsp Kosher salt
1 tsp Allspice
1 Tbsp Mexican Oregano
1/2 Tbsp Coriander
1/2 tsp Cinnamon
1/2 Cup Cooked Rice
Place roll into food processor and pulse to break up to large bread crumbs. Pour into large mixing bowl.
In a blender, combine milk, eggs, garlic and spices. Blend on low speed, gradually working up to high speed. Let run for 1 minute, until garlic is fully incorporated.
Pour mixture over the bread and let sit 10 minutes. Make sure mixture is a fine mush.
Add ground pork and, working with gloved hands, mix the mush and pork together. When incorporated, gently mix in cooked rice, avoiding mashing the rice. Wrap bowl and place in cooler until sauce is ready.
When sauce is ready, using small scoop, place a heaping scoop into hands and roll into a ball shape. Keep hands wet to avoid sticking. Place balls in fryer, 30 seconds, until light brown color. Shake oil off and place balls into the sauce. (You are just browing the outside of the balls, and they will finishing cooking in the sauce). Repeat until meat is all gone. You can also brown the balls in heavy bottom pan over med-high heat with small amount of canola oil brown on all sides instead of deep frying if you prefer.
Place balls in sauce and simmer on MEDIUM LOW heat,
about 12-15 minutes with lid on, or until the pork is