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Recipe:

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes

A mexican twist on the classic meatball, this recipe is the epitome of a weeknight dinner - both affordable and delicious! Serves - .

Ingredients

Serving Size
  • Meatballs:

    Qty
  • MEATBALL & MEATLOAF MIX OF GROUND BEEF, PORK & VEAL, thawed

    1.5 lbs
    Qty 1.5 lbs
    $7.47
  • Garlic Cloves, chopped

    Qty 4 cloves
  • Onion, finely chopped

    Qty 1/3
  • Black Pepper

    Qty ½ tsp.
  • Coarse Sea Salt

    1 bottle
    Qty 1 ½ tsp.
    $5.38
  • 2 Whole Eggs

    Qty
  • White Bread, crust removed and soaked in milk

    Qty 2 slices
  • Oaxacan Sauce:

    Qty
  • Light Olive Oil

    Qty 2 Tbsp.
  • Garlic Cloves, chopped

    Qty 3 cloves
  • Ripe Tomatoes, chopped

    Qty 2
  • Medium Onion, chopped

    Qty ½
  • California Dried Chiles, fried in a small amount of oil

    Qty 3
  • Ground Chipotle Pepper

    Qty ½ tsp.
  • Chicken Broth

    Qty 2 Cups
  • Cornstarch or Masa Flour

    Qty 2 Tbsp.
  • Fresh Cilantro, chopped

    Qty 1 Tbsp.
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
    $5.78

Cooking
Instructions

  1. Combine all meatball ingredients in a bowl and shape into 1 oz. meatballs. Cover and refrigerate.
  2. In a blender, place oil, garlic, tomatoes, onions and chiles. Blend until smooth and transfer to a saucepan. Simmer for 30 minutes over very low heat.
  3. Dilute cornstarch or masa flour into chicken broth and add to simmered tomato and chile sauce. Add raw meatballs, cover and simmer for 25 minutes. Add salt and pepper to taste. Serve hot with a sprinkle of chopped cilantro.
    *USDA recommends cooking ground meat to a minimum internal temperature of 160°F.

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