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Mexican Meatballs

Western.Chefs's picture
Ingredients
  Ground beef 1 1⁄2 Pound
  Egg 1 Large
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Everyday

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