Feb 08, 2013
These had very nice flavor but were a little hard to work with and the texture of the meatball was not what I'm used to. It may have been the pork, since I have not previously made meatballs with anything but beef. The meat mix was very wet and loose and the sauce was very thin. Regardless, I was able to carefully form the balls and they cooked fine in the sauce without breaking apart. I am not sure they would have handled stacking and stirring so I only had room to cook half in a single layer. I baked the rest of the meatballs. The puree that mixes in with the meat has a pretty nice flavor that might do well in other dishes(minus the egg). I found this to be on the mild to medium heat side so I wouldn't shy away from the chipotles. Half a batch made forty meatballs.
—linda2d
