|Ground beef||1 1⁄2 Pound|
|Plain dried bread crumbs||3⁄4 Cup (12 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Tomatoes||1 Can (10 oz)|
|Chipotle chiles in adobo||1|
|Vegetable oil||2 Teaspoon|
|Onion||1 Small, minced|
|Ground cumin||1 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Coarsely chopped fresh cilantro||1⁄4 Cup (4 tbs)|
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.