Baked Albondigas

1 cup fresh bread
water
1/2 1b. chorizo or sausage
1 1/2 lbs. ground beef
2 cloves garlic minced
2 tbsp. cilantro chopped
1 tsp. salt
1 egg beaten
1 cup beef broth
2 tbsp. tomato sauce
Cover bread with cold water and soak a few minutes. Drain in 
strainer and press slightly to remove excess moisture. Remove 
casing from chorizo and grind or mash meat. Mix chorizo with beef, 
garlic, onion, cilantro, salt, the dampened bread and egg. Mix well. 
Shape into balls, allowing 1/4 cup meat mixture for each. Combine 
broth and tomato sauce and place in a shallow baking dish. Place 
meatballs in sauce and bake uncovered for 30 minutes. Sprinkle 
meatballs with additional chopped cilantro before serving if wanted. 
Makes 20 meatballs if made large. Serves 5-6. These meatballs are 
usually cooked in a clear soup. Can be served with rice and beans 
when baked in a oven with sauce. Cilantro is fresh coriander leaves.