2 Reviews

These were very good, a nice change from Italian meatballs. I served them over brown rice. I used canned crushed tomatoes which worked perfectly. Thanks Swissms.

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puppitypup January 01, 2010

I made a mistake with this recipe, but am not downgrading for it. And hopefully my story will prevent someone else from making the same mistake. :) I looked all over the 10 types of tomatoes at the grocery store but none were signed, "Plum Tomatoes". I really wanted to use the Romas, as that's my preferred tomato for just about everything, but 3 lbs seemed like an awful lot of them & I was shopping with a toddler who taste tests everything she can reach in the produce section. So I chose the bigger tomatoes that people generally use on hamburgers & removed as much of the seeds as I could. After dinner I sat down at the computer to research tomatoes & found that the Roma would have been the perfect choice for this recipe. I used my food processor and the slicing tomatoes (as I now know they're called) created a very watery, unflavorful sauce that had a strange texture. Very fine dices but never pureed, like I'd expected them to. Chipotle chiles are a favorite flavor of ours & we loved it in the meatballs & the sauce. I'd like to try this recipe again in the future with the Roma tomatoes as I'm sure there will be a huge difference in flavor as well as the texture. Thanks for posting, swissms! :) Made for New Kids on the Block tag game.

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**Tinkerbell** July 13, 2009
Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico