Prep 15 mins
Cook 45 mins
Very spicy meatballs.Paired with rice and a salad they make a very satisfying meal.You can use beef,lamb,pork or any combination.Veal makes exceptionally soft meatballs that are delicious but a little hard to work with because they fall apart so easily.The onion does need to be ve ry ,very fine or the meatballs may fall apart as well.
- 2 teaspoons cumin seeds (reserve 1/2 for sauce)
- 1⁄2 teaspoon Mexican oregano
- 5 garlic cloves, peeled
- 1⁄4 medium white onion, peeled
- 1⁄8 cup cooked white rice
- 1 lb ground beef, ground lamb or 1 lb ground pork
- 4 tablespoons olive oil
- 6 roma tomatoes
- 4 garlic cloves, peeled
- 1 tablespoon Mexican oregano
- 1⁄2 teaspoon black pepper, freshly ground
- salt, to taste
- 6 chipotle chiles in adobo
- 2 cups chicken broth, preferably homemade
- 2 cups cooked white rice (optional)
- Heat a small skillet over medium-low heat.Add cumin seeds and toast,stirring constantly until they begin to pop and remove immediately from heat.Grind cumin seeds to a fine powder in a spice grinder,set aside.
- Peel all garlic cloves and the onion.Mince 5 of the cloves of garlic and leave 4 whole.Grate the onion very finely or you may mince it,but it must be very very fine or the meatballs will not hold together well.
- Mix together meat,1 teaspoon of the cumin,the minced garlic,the onion and the rice;form into meatballs using about 2 tablespoons for each meatball;set aside.
- Now roast the tomatoes.There are several ways to do this:you may roast them in an iron skillet over medium high heat until charred in places on both sides or you may put then under a hot broiler about 15 minutes,turning halfway through until charred and softened.Tomatoes could also be roasted directly over a flame if you have the means to do this.
- In a blender combine tomatoes,1 teaspoon cumin,1 cup broth, and all remaining ingredients for the sauce.Blend to a smooth sauce.
- Heat the oil in a large heavy skillet or dutch oven over medium heat until a drop of sauce sizzles in the oil.Add all of the sauce at once and stir for about 5 minutes.Sauce should be simmering.
- Carefully drop in about 1/3 of the meatballs and reduce heat to medium.cook for about 6 minutes,stirring the sauce occasionally without disturbing the meatballs.Carefully turn all the meatballs and cook another 4-6 minutes until they are cooked through.Remove to a covered dish.
- Add 1/2 cup broth to the pot,mix well.When sauce returns to a simmer cook a second batch of meatballs in the same manner.
- Repeat for last batch of meatballs.Add all meatballs back to the pot and warm through.Serve over rice,if desired.
These were a little spicier than my preference, but DH loved them. They smelled amazing while cooking, too. I used meatball mix for the ground beef, and I served these with Mexican white rice. I grated my onion, so I didn't have any trouble at all with my meatballs falling apart. Oh, and I misread the recipe, so I had chopped up all the garlic and added it to the meatballs (although I didn't see any mention in the instructions of where to put the rest of the garlic had I separated it correctly -- I'm assuming it goes in the sauce at some point). I know that DH will be requesting these again. Thanks for posting! Made for PAC Spring 2013