Hidden Rainbow Albondigas

Ingredients

• 1 teaspoon pepper black divided freshly ground
• 29 ounce tomatoes diced drained canned
• 4 ounce chiles green drained chopped canned
• 0.8 cup carrots diced
• 1 cup cilantro leaves fresh
• 1 large eggs 
• 1 pound pork tenderloins trimmed cut into 1/2-inch pieces
• 2 tablespoons juice of lime fresh
• 1 tablespoon olive oil 
• 16 ounce pepper frozen (such as Birds Eye)
• 1 teaspoon salt divided
• 1 pound chicken breast boneless skinless cut into 1/2-inch pieces
• 0.5 cup onion sweet chopped
• 0.8 cup rice long-grain white divided uncooked
• 1.5 cups summer squash shredded yellow
• 32 ounce frangelico fat-free
• 64 ounce frangelico fat-free

Equipment

• food processor
• bowl
• frying pan
• blender
• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add pepper stir-fry to pan; cook 5 minutes, stirring occasionally.
3. Add carrot; saut 5 minutes. Stir in tomatoes, chiles, and broths; bring to a boil. Reduce heat, and simmer 15 minutes or until carrot is tender.
4. Place one-third of broth mixture in a blender.
5. Remove center piece of blender lid (to allow steam to escape); secure lid on blender.
6. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
7. Pour into a large bowl. Repeat procedure with remaining broth mixture. Return to pan.
8. Combine chicken, pork, squash, cilantro, 1/4 cup rice, onion, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and egg in a food processor; process 30 seconds or until blended. Bring broth mixture to a boil. Drop meat mixture by rounded tablespoonfuls (about 45 meatballs) into broth mixture.
9. Add remaining 1/2 cup rice to pan; reduce heat, and simmer 45 minutes or until meatballs are done. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir in juice.