Serves: 5
Total Calories: 434
Yield: 2 dozen meatballs

2 tablespoons bacon drippings or olive oil
1 medium onion, finely chopped
1 pound lean ground beef
1/2 pound ground pork
3 eggs
2 dashes of Tabasco or to taste
1/2 cup dried bread crumbs
1/2 teaspoon ground cumin
1 clove garlic, minced
1/2 teaspoon ground nutmeg
1 tablespoon chopped fresh parsley
1 cooking oil
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RED CHILE SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef broth or stock
1/4 cup red wine
1 clove garlic, finely minced
1 teaspoon ground New Mexico red chile
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat the bacon drippings or oil in a frying pan, and cook the onion until soft. Mix together the ground beef and ground pork in a mixing bowl and stir in the onions. Lightly beat the eggs and add to the meat mixture. Stir in the Tabasco, bread crumbs, cumin, garlic, nutmeg, and parsley and form into balls approximately the size of walnuts. Fry the meatballs in the cooking oil over medium heat until well browned and done through. Place meatballs in Red Chile Sauce and serve with rice.

Red Chile Sauce:
Melt the butter, stir in the flour and stir constantly, letting the flour brown slightly. Slowly stir in the beef stock and wine. Stir until the sauce starts to thicken, then turn down the heat to simmer. Stir in the garlic, chile, salt and pepper. Let cook over low heat, until just heated through.

Nutritional Facts:

Serves: 5
Total Calories: 434
Calories from Fat: 199

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