I Like Meatballs

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On the same ragged page as the ill-fated Black Bean and Hominy Stew, is a recipe for Smothered Meatballs in Red Chile Sauce from the 2003 issue of Food and Wine.  Pitched as fast and easy, it was hardly the former.  A 40 minute recipe became a 2 1/2 hour ordeal.  Granted, I took the liberty to make my own breadcrumbs from frozen bread cubes, minced the garlic and scallions by hand, and added minced cilantro.  What took the longest time was seeding the reconstituted ancho chiles.  A quick swish in water couldn’t remove the seeds stuck to the tacky interior, so they had to be picked out by hand.  There must be an easier way.  

Once the prep was done – clocking in at an hour – it was easy enough to make the meatballs and the blender blended sauce.  The recipe requires cooking the peppers with the meatballs, but my largest skillet couldn’t accommodate both, adding more time by cooking the two separately.  Two and a half hours later, it was worth the effort.  Two days later, they made even better meatball sandwiches.

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