Shelly's Recipe

MEATBALLS IN CHIPOTLE CHILE SAUCE WITH QUESO FRESCO CHEESE

Category: Meatballs

Meatballs:
1/2 lb ground beef
1/2 lb ground pork
3/4 cup Cotija or Parmesan Cheese, grated
1/4 cup flat leaf parsley, minced
1/2 large white onion, grated
2 cloves garlic, minced
1/2 tsp dried oregano
1/4 tsp ground cumin, or to taste
1 tsp salt
2 eggs, beaten
2 slices coarse white bread, crust removed and soaked in 2-3 tbsp milk
Salt and pepper

Sauce:
1/4 tsp ground cinnamon
1 16-ozjar Chipotle chile salsa
1/4 cup olive or vegetable oil
1 cup chicken broth
1 sprig mint (or pinch ground dried mint)
1 cup Queso Fresco Cheese, crumbled
1/4 cup cilantro, chopped

With your hands, combine meatball ingredients in bowl. Refrigerate one hour. Shape meatballs in desired size, depending on use--main course or appetizer.

Make sauce: Add cinnamon to chile salsa. Heat oil until quite hot (not smoking) in heavy, deep skillet. Add the salsa and fry until thick (it will splatter). Add broth. Bring to boil. Stir in mint. Add meatballs. Simmer 30 minutes, or until meatballs are done. Garnish each serving with crumbled Queso Fresco, cilantro and additional mint, if desired.