Vermicelli with Chicken Meatballs
Fideos con Albondigas de PolloBellinghausen restaurant in Mexico City, a restaurant begun by German immigrants but which serves authentic traditional and modern dishes, has been a long-time favorite for me and my husband. We usually go for comida, Mexico's midday meal, and always dine on the patio. Vermicelli in red sauce topped with a huge meatball is a popular item on the menu. I make small chicken meatballs instead of large beef meatballs for my version of the dish. Of course, ground beef can be substituted, if desired.
Ingrediënten
Makes 4 servings
- Basic Cooked Tomato Sauce
- ¼ cup olive oil
- 2 tablespoons minced white onion
- 2 tablespoons minced red bell pepper
- 1 jalapeño chile seeded, veins removed, and minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ pound ground chicken
- 2 tablespoons dry bread crumbs
- 2 tablespoons milk
- ½ teaspoon salt or to taste
- 1 8-ounce package vermicelli coils
- 2 tablespoons chopped fresh cilantro
Instructies
- Prepare the tomato sauce.
- Reserve in the pan off heat.
- In a nonstick skillet, heat 2 teaspoons of the oil and cook the onion, red pepper, chile, cumin, and oregano over medium-low heat until the vegetables are softened, about 5 minutes.
- Transfer to a bowl and let cool.
- Add the chicken, bread crumbs, milk, and salt.
- Mix well with your hands and roll into 2-inch meatballs.
- Wipe out the same skillet with paper towels, and heat 2 teaspoons of the oil over medium heat.
- Cook the meatballs, turning, until barely brown (they will not be cooked through), about 4 minutes.
- Reserve in the pan.
- Preheat the oven to 350°.
- Heat the remaining oil in a large skillet over medium heat.
- Fry the vermicelli coils, turning with tongs or two wooden spoons, until partially golden, about 2 minutes.
- (Work quickly to prevent burning the pasta.
- )
- Transfer the vermicelli to an ovenproof casserole dish.
- Pour the reserved tomato sauce over the vermicelli and gently press the pasta into the sauce.
- Cover with foil and bake in preheated oven 15 minutes.
- Remove the cover and arrange the meatballs on top of the pasta.
- Bake, uncovered, an additional 15 minutes, or until the meatballs are completely cooked through.
- Sprinkle with cilantro and serve.
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