Mexican Meatballs
Instructions:
- If chipotle chiles are hard to find, substitute 1 seeded and minced jalapeño chile and 1â„4 teaspoon liquid smoke.
- 11â„2 pounds ground beef chuck
- 3â„4 cup plain dried bread crumbs
- 1 large egg
- 3 garlic cloves, finely chopped
- 1 teaspoon salt
- 1â„2 teaspoon ground black pepper
- 1â„4 cup water
- 1 can (28 ounces) tomatoes
- 1 chipotle chile in adobo
- 2 teaspoons vegetable oil
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- 1 cup chicken broth
- 1â„4 cup chopped fresh cilantro
- In large bowl, combine ground beef, bread crumbs, egg, one-third of garlic, salt, pepper, and water just until well blended but not overmixed. Shape mixture into 1-inch meatballs, handling meat as little as possible.
- In blender, puree tomatoes with their juice and chipotle chile until smooth.
- In nonreactive 5-quart Dutch oven, heat oil over medium heat. Add onion and cook, stirring often, until tender, about 5 minutes. Stir in cumin and remaining garlic; cook 30 seconds. Stir in tomato mixture and broth; heat to boiling over high heat.
- Add meatballs; heat to boiling. Reduce heat and simmer 30 minutes. To serve, sprinkle with cilantro. Makes 6 main-dish servings.