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Mexican Style Meatballs

SUBMITTED BY: BAJATHECAT PHOTO BY: adelantegirl

"Yummy miniature meatballs in a chipotle tomato sauce. I have been serving these for years at various events and never take leftovers home. They are easy to prepare and freeze well for pre-planning."

RECIPE RATING:

Read Reviews (33)

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PREP TIME	25 Min
COOK TIME	45 Min
READY IN	1 Hr 10 Min
Original recipe yield 40 meatballs

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 pounds ground beef
1 1/2 pounds ground pork
2 eggs
1 1/2 cups plain dried bread crumbs
1 teaspoon salt
1 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup water
2 (28 ounce) cans diced tomatoes with juice
3 chipotle peppers in adobo sauce
4 teaspoons vegetable oil
2 small onions, minced
4 cloves garlic, minced
2 teaspoons ground cumin
2 cups chicken broth
1 teaspoon salt
1/2 cup chopped fresh cilantro, for garnish (optional)

DIRECTIONS

In a large bowl, mix together the ground beef and pork, eggs, bread crumbs, 1 teaspoon of salt, pepper, 2 cloves of minced garlic, and water using your hands. Form into 1 inch meatballs, and set aside on a piece of waxed paper.
Pour the diced tomatoes into the container of a blender along with the chipotle peppers. Blend until smooth, and set aside.
Heat the oil in a large Dutch oven over medium heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon of salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.
Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in two batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.
For special occasions, serve the meatballs in a chafing dish with the sauce, and garnish with cilantro.

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REVIEWS

Reviewed on Jan. 26, 2006 by The Goat

The very best meatballs I have ever had, and probably the best recipe I have ever found on... MORE

Reviewed on Jan. 24, 2006 by cookin'mama

Excellent appetizer! I cooked the meatballs in the oven on a broiler pan at 400 degrees... MORE

Reviewed on Sep. 18, 2004 by TAMCATTT12

These were fabulous! I did add more of the peppers and sauce, to make it more spicy. I also... MORE

Reviewed on May 12, 2006 by Amy B.

I loved this sauce! I needed some Mexican appetizers for a party but didn't have a ton of... MORE

Reviewed on Nov. 7, 2006 by Samantha

Very good, but the sauce thickens up a lot. I would suggest adding more tomato sauce to make... MORE

Reviewed on Aug. 31, 2007 by michellej

The best meatballs I've ever made. I have never been able to make a tasty meatball I always... MORE

Reviewed on Dec. 4, 2006 by WALTDOUD

I'll be making this one again, these ARE addicting! I was skeptical that so few ingredients... MORE

Reviewed on Apr. 18, 2006 by Nicole

I like it spicy but the folks I live with (kids and hubby) didn't, so I added 1/4 c Miracle... MORE

Reviewed on Jan. 24, 2006 by jillflug

These are the best meatballs that you will ever have. My brother makes these for special... MORE

Reviewed on Jun. 13, 2005 by Blon-Dish

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