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
-
Meatballs:
Qty -
MEATBALL & MEATLOAF MIX OF GROUND BEEF, PORK & VEAL, thawed
1.5 lbsQty 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 bottleQty 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 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78
Cooking
Instructions
- Combine all meatball ingredients in a bowl and shape into 1 oz. meatballs. Cover and refrigerate.
- 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.
- 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.