Ingredients
1½lbsground beef
1½lbsground pork
2eggs
1½cupsplain dried bread crumbs
1tspsalt,plus an additional 1 tsp
1tspground black pepper
2garlic cloves,minced, plus an additional 4 minced cloves
½cupwater
28oztomatoes,(2 cans), with juice, diced
3chipotle peppers,in adobo sauce
4tspvegetable oil
2small onions,minced
4garlic cloves,minced
2tspground cumin
2cupschicken broth
½cupfresh cilantro,chopped, to garnish
Preparation
In a large bowl, mix together the ground beef and pork, eggs, bread crumbs, 1 teaspoon of salt, pepper, 2 cloves of minced garlic, and water using hands.
Form into 1-inch meatballs, and set aside on a piece of waxed paper.
Pour the diced tomatoes into the container of a blender along with the chipotle peppers. Blend until smooth, and set aside.
Heat the oil in a large Dutch oven over medium heat. Add the onion, cook, and stir until tender.
Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth.
Season with the remaining 1 teaspoon of salt, and mix well. Bring to a boil, then simmer over low heat while browning the meatballs.
Heat a large skillet over medium-high heat. Spray with cooking spray. Add the meatballs, but do not crowd them.
Fry in two batches, if necessary. Cook, stirring occasionally until browned on the outside.
Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes or longer.
Serve the meatballs in a chafing dish with the sauce, and garnish with cilantro. Enjoy!
