Prep 10 mins
Cook 35 mins
DH and I have two favorite meatball recipes, this one and meatballs in a mexican-style soup. I like these in sandwiches; he likes them in tortillas. Sometimes I just make the sauce for pasta. This is also a good recipe to double and freeze.
- 1 1⁄4 lbs ground pork
- 4 slices bacon, coarsely chopped
- 1 garlic clove, diced (I use 2 if using bottled minced garlic)
- 1⁄2 cup breadcrumbs
- 2 eggs
- 1 teaspoon salt
- 1⁄2 teaspoon coarse-ground black pepper
- 1 1⁄2 teaspoons dried mint
- 1⁄2 teaspoon dried epazote
- 1 (28 ounce) can whole canned tomatoes
- 2 garlic cloves (again, I increase if using bottled minced)
- 2 canned chipotle chiles
- 1 tablespoon adobo sauce (from chipotle can)
- 2 teaspoons Mexican oregano
- 1⁄2 teaspoon salt
- chicken broth or beef broth
- Preheat oven to 450.
- Make meatballs:.
- Combine all meatball ingredients in a large bowl. Mix well with hands (or a wooden spoon if you must, but using your hands works better and is much more fun!) Form into medium-large balls (I usually get 15), and place in a 13x9 baking dish. Bake until browned, 15 minutes. Drain excess fat from dish.
- While meatballs are baking, make sauce:.
- Combine sauce ingredients in blender and process to a smooth puree.
- Pour sauce over browned meatballs and return to oven for another 20 minutes, or until the sauce is thickened. We like the sauce nice and thick, but if you prefer a thinner sauce, add a little chicken or beef broth to it.