Raul has outdone himself with another superb Albondigon. The last time we ran one, they were mini-chicken meatballs in a chicken broth. This one is the opposite but, in some ways, the same. It starts with a long cylindrical sausage wrapped in meatloaf, then foiled and roasted for an hour. Slice and serve with rice and beans. We enhanced the dish with a small radish salad harvested an hour before at the Quail Hill farm.
1lb ground beef
1 small red pepper
1 small red onion
1/2 bunch cilantro
Salt & pepper
For the meatloaf: mix in a bowl the ground beef and panko with diced red peppers, onion and cilantro with an egg. Season with salt and black pepper. Then roll it around a link or two (depending on how long they are) of chorizo. Wrap the cylinder in foil and place on a baking sheet in the oven preheated to 375° F.
Cook for an hour.
Serve over salsa verde. See enchilada post from yesterday for recipe.