Mexican Meatballs

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add to shopping list Ingredients

3 tpbs. Olive Oil
1/2 big white chopped onion
2 chopped garlic cloves
2 12 oz. crushed tomatoes cans
1 "adobado" chipotle chili pepper (from the can)
1/2 tsp. dried ground oregano
1/2 cup water
1/2 cup tomato sauce
3 tsp. salt DIVIDED (or more ... to taste)
3 tsp. black pepper DIVIDED (or to taste)
2 lbs. ground beef
1 egg
1/2 cup bread crumbs
1/2 cup uncooked rice (optional)
1/2 cup fresh cilantro (chopped)

Preparation

1. Mix the ground beef, egg, bread crumbs, half the amount of salt and black pepper and rice (if used), form medium sized meatballs and set aside.

2. In a big and deep pan add the olive oil until is hot, then sautee the chopped onions and then add the garlic until the onions look clear, make sure the garlic does not brown.

3. Add the crushed tomatoes, chipotle chili, the remaining salt and black pepper in medium heat and until it starts boiling.

4. Once the sauce starts boiling bring to low heat and add the meatballs and the oregano.

5. Cover and check every 8 mins. so the sauce never dries (it will get much thicker but it shouldn't dry) you can use in an alternate way the 1/2 cup of water and 1/2 cup of tomato sauce adding it to your sauce so there is always enough sauce COVERING the meatballs. Also taste to check the seasoning just remember that once the sauce sits for a while the flavors get stronger)

6. The sauce and meatballs should cook for approximately 20 to 25 minutes, take one meatball out and cut it in half after 20 mins. to check if it's done and to calculate how much longer you should leave it, if you used white rice it will make it easier because once the rice in the meatballs is cooked it indicates everything is ready.

7. Once the meatballs are cooked turn off the heat add the fresh cilantro and mix it in the sauce and let it all sit for about 5 mins. Enjoy!

Suggestion: Serve with Spanish or white rice and a vegetable garnish or salad, corn tortillas go great with this dish.

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Reviews

1/14/10

Theresa111 says:

This looks fast and easy Just what the cooks here like. Good one.

1/06/11

cristinamex says:

i make this soup all the time but i blend the chipotle with the tomatoes and some garlic and cumin in the blender before i add it to the pot. This will allow the flavor or the chipotle pepper to infuse more into the meatballs. I also add sliced carrots to mine at the same time and they cook in the same amount of time as the meatballs.

I also garnish each bowl with some thin sliced raddishes and shredded cabbage.

This is a very easy and traditional mexican recipe. I would recommend that everyone try this recipe.

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