Recipe by swissms
These meatballs are flavored with chipotle chiles and capers. At the restaurant they are served over rice. I prefer serving the meatballs alone as cocktail appetizers. They might also be good used for a meatball sandwich. Published in Bon Appetit, May 2003.
- 3 lbs plum tomatoes or 3 lbs roma tomatoes, coarsely chopped
- 1 medium white onion, coarsely chopped
- 2 large garlic cloves
- 2 teaspoons minced canned chipotle chiles
- 1⁄2 teaspoon ground cloves
- 2 tablespoons vegetable oil
- 1 lb ground beef
- 1 lb ground pork
- 1⁄2 cup fresh breadcrumb (made from crustless French bread)
- 1 large egg
- 1 1⁄2 teaspoons dried Mexican oregano
- 1 1⁄4 teaspoons salt
- 3⁄4 teaspoon fresh ground black pepper
- 3 tablespoons drained capers (optional)
Directions See How It's Made
- Puree first 5 ingredients in blender in batches until almost smooth. Heat oil in heavy large pot over medium-high heat. Add tomato mixture. Cover and boil 10 minutes to blend flavors and thicken slightly, stirring occasionally. Season sauce to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.).
- Combine ground beef and next 6 ingredients in large bowl. Add 1/2 cup cooled tomato sauce and stir until well mixed. Using hands, form 1 rounded tablespoonful meat mixture into ball. Optional: Insert 1/4 t. capers into center of meat; reshape meatball. Repeat with remaining meat mixture and capers.
- Bring sauce to simmer over medium heat. Add meatballs to sauce. Cover and simmer until meatballs are cooked through, about 20 minutes.