ALBONDIGAS MEXICAN MEATLESS MEATBALLS

Preheat fryer 350°F.

FOR THE MEATBALLS: combine Be’f grounds, rice, breadcrumbs, water, egg, red onion, cilantro, garlic paste, salt, and pepper in a mixing bowl. Use your hands to fuly combine the mixture. Roll out the meatballs (should make about 15 meatballs, about 1.5 oz each). Chill portioned meatballs in the refrigerator.

FOR THE SALSA MACHA: add vegetable oil to a small sauce pot. Heat over medium flame. Toast all the chiles. They should puff slightly and darken in color. Once the chiles are toasted, remove from the oil with tongs and set aside, reserving oil in the pot. Add the peanuts, sesame seeds and garlic to the oil. Once the garlic is golden brown, remove from heat and transfer to a food processor. Add the chiles and season with the apple cider vinegar and salt. Blend until the chiles are a uniform, small dice.

Fry the meatballs until golden brown, and cooked thoroughly to 165°F in the center. About 4 to 5 minutes.

Spoon salsa over each meatball and serve.