By Pneuma on May 09, 2009
Photo by lazyme
Photo by lazyme
"for Mexican food lovers. Preparing this one day ahead brings out more the flavors. From Chicago Cooks' Mary Wilkinson."
Serving Size: 1 (409 g)
Servings Per Recipe: 8
"We enjoyed this easy, flavorful recipe for dinner last night. I used the canned fire roasted tomatoes, about 5 chipotle chilies in adobo, and Mexican oregano. I think next time I would halve the cinnamon to suit our personal tastes as it was very pronounced in this dish. This was nice over jasmine rice. Made for ZWT5."
"I loved these meatballs! The spice mixture is right on! It was fun to make the sauce. Never "fried" sauce before. I served this over pasta. It was enjoyed by the whole family! made for ZWT 5."
"These make for a fantastic tasting meatballs! Going to be using more of that flat leaf parsley when making meatballs for sure! Other than using a touch less cinnamon (easing the family into using it in main dishes) and using regular canned chili peppers because that was what I had on hand I made as directed with wonderful results. Love those recipes of yours!"
"Haha I picked this recipe because it had no ratings. I can see it's quickly become a favourite. We loved the sauce, it's interesting as this is the way I was taught to make Indian curries (i.e. fry the sauce) so right away I could see this would produce a rich and delicious meal. Both of us had some the next day for lunch and it was just as good and made for wonderful leftovers. I minced the onion with my pork (made my own mince) and it worked out well. This was really easy to make and I loved the fact that you don't have to brown the meatballs first. Thanks for posting Pneuma. Made for Aussie/Kiwi Recipe Swap June 09."
"Yum! I made a 1/2 batch of these and froze the extras. I made this as directed using Mexican oregano, cilantro and used a little extra adobo sauce and served it over rice. Very nice mix of flavors. Thanks Pneuma for a nice meal. Made for ZWT5 2009 Family Picks."
"OMG! This recipe is just amazing! 10 stars! The ingredient combination & the technique were both slightly out of the norm for me & that's the main reason I chose this recipe. Well, and I still had chipotle chiles to use up. :) I was unable to find an oregano that specified itself as "Mexican" so I used dried oregano leaves instead of ground oregano. The tomatoes didn't look very good at the store so I bought the canned fire roasted ones but forgot to drain them before blenderizing everything. Because of that, our sauce was a little on the soupy side but I just used a slotted spoon & that allowed some of the liquid to fall through & leave the sauce & meatballs, which I served over steamed white rice. I was only feeding 3 adults but the meat mixture made 64 meatballs, 4 of which I baked in a casserole dish for toddler DD to eat without the spicy sauce, 30 that I cooked in the sauce & 30 that I individually froze & then vacuum packed for future use. I also vacuum packed the leftover sauce which will probably just need an extra can of tomatoes added to it to cook the other half of the meatballs. Thanks for posting, Pneuma! Made & enjoyed for ZWT5 - Ali Baba's Babes."