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Tuesday, January 5, 2010

Mexican meatballs

I thought I should share this recipe for Mexican meatballs... Chipotle peppers and cilantro give this dish a very special, unique taste that will make everyone ask for more!

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)

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.


Brandi said...

These sound delicious! Writing this down to try later this week.

Thanks for stopping by!

Mar Varela said...

Me gusta tu blog, tu cocina, tu pais así que tienes una nueva seguidora
Un beso desde España

quilly said...

This sounds fantastic! I don't suppose you have a recipe for Albondigas Soup around here anywhere?

Keri said...

Yowza,,, these look and sound fabulous. I am for sure going to try the recipe. Wanted to be sure to stop by and wish you a very happy new year. I think you're a very cool lady and am very glad we have connected. hope we can stay that way in 2010. take care, Keri

FROGGITY! said...


my husbannd would really like this!!

Unknown said...

oh wow this is like a spin off to albondigas right yummy.. your blog always makes me hungry! i'll have to try this one.

tristan said...

::gasp:: be still my heart! this looks so yummy!