Egg-Stuffed Mexican Meatballs with Salsa Roja

Like the ones we were taught to make in Mexico, these meatballs, or albóndigas, hide a sliver of hard-cooked egg at the center. For best flavor and texture, we use a combination of ground beef and pork. The tomato-onion-garlic puree that becomes the salsa roja doubles as a seasoning for the meat mixture. As you shape the meatballs, if you find the mixture is to be too tacky for easy handling, moisten your hands with water. These meatballs typically are garnished with crumbled chicharrones (fried pork rinds); we’ve made them optional but they are delicious served this way. Serve with rice and/or warm tortillas.