Shelly's Recipe

MEXICAN MEATBALLS

Category: Meatballs

1 1/2 lbs ground beef
1 large egg
3/4 cup(s) plain, dried bread crumbs
1/2 tsp(s) ground black pepper
1 1/4 tsp(s) salt
3 clove(s) garlic, mined
1 can(s) (28-oz) tomatoes
1 chipotle chile in adobo
2 tsp(s) vegetable oil
1 small onion, minced
1 tsp(s) ground cumin
1 cup(s) chicken broth
1/4 cup(s) fresh cilantro, coarsely chopped

In large bowl, mix ground beef, egg, bread crumbs, pepper, 1 tsp salt, one-third of minced garlic, and 1/4 cup water until blended. With hands, shape meat mixture into 3/4-inch meatballs.

In blender at low speed, blend tomatoes with their juice and chipotle chile until smooth.

In 5-quart Dutch oven, heat vegetable oil over medium heat. Add onion and cook 5 minutes or until tender, stirring often. Stir in cumin and remaining minced garlic; cook 30 seconds. Stir in tomato mixture, chicken broth, and 1/4 tsp salt; heat to boiling over high heat.

Add raw meatballs; heat to boiling. Reduce heat to low; simmer, uncovered, 30 minutes. Place mixture in chafing dish and serve with cocktail picks. Sprinkle with cilantro.