Albondigas en Cazuela (Meatballs in a pot)

Looking at the picture of these meatballs, you'd likely think they are ordinary in taste and might be tempted to overlook this recipe.  It would be a BIG mistake if you did this.

I think you will be shocked to see the amount of garlic I used in this recipe, and yet, the garlic taste is not pungent or sharp. When you taste this sauce, you will be amazed by the complexity of flavors that kick in and how well they work together.

You could reduce the heat factor by substituting our Garlic infused Olive Oil  for half of the Cayenne Pepper Olive Oil, but why do that?  This sauce ain't for sissies; but it's danged good!

I mentioned the garlic, and let me explain about how the way you cut garlic changes the pungency and sharpness of its taste.  The smaller the pieces, the more pronounced the taste.  The larger the pieces, the milder and sweeter it tastes in a recipe.





Albondigas en Cazuela

16 cloves garlic, peeled and smashed (You’ll want to leave them in large chunks.)
1 Tablespoon Joe and Son’s Cayenne Chili Pepper Olive Oil
3/4 cup beef broth
1 cup canned tomato sauce
1 cup Joe and Son’s Chocolate Balsamic Vinegar
1 teaspoon brown sugar
Pinch of cinnamon, to taste

24-36 cocktail sized meatballs (You can use frozen and thawed rather than making your own.)　


Over low heat, saute the smashed garlic pieces in the Olive Oil until they begin to soften (be careful not to caramelize them).

Add the chicken broth and tomato sauce and continue to cook over low heat for about 10 minutes.

Add the Chocolate Vinegar, stir and cook for about 10 minutes until the sauce thickens.

Remove from heat; add sugar and cinnamon.

Add the meatballs and stir to coat evenly. Serve as hot appetizer.