Mexican Meatballs Recipe
Ingredients
| Ground beef | 1 1/2 Pound | |
| Egg | 1 Large | |
| Bread crumbs | 3/4 Cup (16 tbs), dried | |
| Ground black pepper | 1/2 Teaspoon | |
| Salt | 1 1/4 Teaspoon | |
| Garlic | 3 Clove (5gm), minced | |
| Tomatoes | 1 Can (10oz) | |
| 1 chipotle chile in adobo | ||
| Vegetable oil | 2 Teaspoon | |
| Onion | 1 Small, minced | |
| Ground cumin | 1 Teaspoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Cilantro | 1/4 Cup (16 tbs), coarsely chopped | |
Directions
In large bowl, mix ground beef, egg, bread crumbs, pepper, 1 teaspoon salt, one third of minced garlic, and 1/4 cup water until blended.
With hands, shape meat mixture into 3/4 inch meatballs.
In blender at low speed, blend tomatoes with their juice and chipotle chile until smooth.
In 5 quart Dutch oven, heat vegetable oil over medium heat.
Add onion and cook 5 minutes or until tender, stirring often.
Stir in cumin and remaining minced garlic; cook 30 seconds.
Stir in tomato mixture, chicken broth, and 1/4 teaspoon salt; heat to boiling over high heat.
Add raw meatballs; heat to boiling.
Reduce heat to low; simmer, uncovered, 30 minutes.
Place mixture in chafing dish and serve with cocktail picks.
Sprinkle with cilantro.
With hands, shape meat mixture into 3/4 inch meatballs.
In blender at low speed, blend tomatoes with their juice and chipotle chile until smooth.
In 5 quart Dutch oven, heat vegetable oil over medium heat.
Add onion and cook 5 minutes or until tender, stirring often.
Stir in cumin and remaining minced garlic; cook 30 seconds.
Stir in tomato mixture, chicken broth, and 1/4 teaspoon salt; heat to boiling over high heat.
Add raw meatballs; heat to boiling.
Reduce heat to low; simmer, uncovered, 30 minutes.
Place mixture in chafing dish and serve with cocktail picks.
Sprinkle with cilantro.
Chef
