Mexican Meatballs in Tomato and Chipotle Sauce

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Mexican Meatballs in Tomato and Chipotle Sauce
A south-of-the-border idea from Chef Miguel Ravago.

Prep: 20 minutes
Cook: 50 minutes
Servings: Serves 6

1-1/2 lbs. lean ground beef

2 small zucchini squash

2 eggs

1/2 tsp. oregano

8 peppercorns

3/4 tsp. salt

1/4 tsp. cumin seeds

1/3 onion, chopped

2 lbs. tomatoes

3-4 chipotle chile peppers en adobo (about 1/3 of a 7-oz. can)

3 Tbsp. vegetable oil

3/4 cup beef broth

-- salt, to taste

Mexican Meatballs in Tomato and Chipotle Sauce

	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.

For larger quantities, bake the meatballs at 375°F on a baking sheet covered with parchment paper for about 15-20 minutes. Add the cooked meatballs to the sauce and cook another 15-20 minutes.