Chafing Dish Meatballs
|Ground beef chuck||1⁄2 Pound|
|Plain dried bread crumbs||3⁄4 Cup (12 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Salt||1 1⁄4 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Canned plum tomatoes||28 Ounce (1 Can)|
|Chipotle chiles in adobo||1|
|Vegetable oil||2 Teaspoon|
|Onion||1 Small, finely chopped|
|Ground cumin||1 Teaspoon|
|Canned chicken broth/Old fashioned chicken broth||1 Cup (16 tbs)|
|Coarsely chopped fresh cilantro||1⁄4 Cup (4 tbs)|
1. In large bowl, combine ground beef, bread crumbs, egg, one-third of garlic, 1 teaspoon salt, pepper, and water just until well blended but not overmixed. Shape mixture into 3/4-inch meatballs, handling meat as little as possible.
2. In blender, at low speed, puree tomatoes with their juice and chipotle chile until smooth.
3. In nonreactive 5-quart Dutch oven, heat oil over medium heat. Add onion; cook, stirring often, until tender, about 5 minutes. Stir in cumin and remaining garlic; cook 30 seconds. Stir in tomato mixture, broth, and remaining 1/4 teaspoon salt; heat to boiling over high heat.
4. Add meatballs; heat to boiling. Reduce heat and simmer, uncovered, 30 minutes. Transfer mixture to chafing dish and sprinkle with cilantro. Serve with cocktail picks.