A south-of-the-border idea from Chef Miguel
Ravago. Serve over hot cooked rice as a main dish or alone as
a party appetizer.
Mexican Meatballs
in Tomato and Chipotle Sauce
- 1 1/2 pounds lean ground
beef
2 small zucchini squash
2 large eggs
1/2 teaspoon oregano
8 peppercorns
3/4 teaspoon salt
1/4 teaspoon cumin seeds
1/3 onion, chopped
2 pounds tomatoes
3 to 4 chipotle chile peppers en adobo (about 1/3 of a 7-ounce
can)
3 tablespoons vegetable oil
3/4 cup beef broth
Salt, to taste
- Chop the zucchini very
finely and add to the ground beef. In blender, blend eggs with
the oregano, peppercorns, salt, cumin seeds and onion. Combine
with the beef and mix well. Make 24 meatballs, about 1 1/2 inches
in diameter.
- Cover the tomatoes with
boiling water and cook for about 5 minutes. Drain and blend the
cooked tomatoes with the chiles until smooth.
- In a sauce pan, heat the
oil and add the sauce. When it starts boiling, cook over high
heat for about 5 minutes. Add the broth and bring to a simmer.
Add the meatballs and bring to a simmer once again.
- Cover and cook over low
heat until the meatballs are done, about 50 minutes. Season and
serve.
Serves 6.
Tip: For larger quantities,
bake the meatballs at 375°F on a baking sheet covered with
parchment paper for about 15 to 20 minutes. Add the cooked meatballs
to the sauce and cook another 15 to 20 minutes.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
