Mexican Meatballs are the Best Meatballs

I know meatballs aren't really the ideal summer food, but they are my favorite these days. You may have noticed after I posted this Shanghai version and these Harissa meatballs. Well this spicy recipe continues the meatball trip around the world. This one's from Mexico. Enjoy!

Side note, when you make meatballs buy really good ground meat. After all, the whole meal is basically made out of meat so make sure it's good!

Mexican Meatballs
makes about 20 meatballs

for the meatballs:
1 lb ground beef (80/20 or 85/15)
.5 lb ground pork
3 eggs
1/4 cup cream or half and half
3/4 - 1 cup panko bread crumbs
2 chipotle chilies + 2 tbsp adobo sauce (diced)
1/2 yellow onion (minced)
4 cloves garlic (minced)
1/2 4.5oz can diced green chilies (mild)
1 tbsp cumin
1 tbsp dried oregano
1/2 tbsp coriander
salt and pepper
olive oil

for the sauce:
1/2 yellow onion (minced)
4 cloves garlic (minced)
1/2 4.5oz can diced green chilies (mild)
1 28 oz. can whole peeled tomatoes
1.5 cup chicken stock
1/2 cup adobo sauce (from chipotle pepper can)
1/2 tbsp cumin
1/2 tbsp dried oregano
1 tsp coriander
salt and pepper

Start with the meatballs. In a large saute pan with high sides, heat olive oil over medium heat. Add onions, garlic, a dash of cumin, coriander, oregano, salt and pepper. Cook for 5 minutes. Remove to a large mixing bowl. 

Add the remainder of the meatball ingredients to the onions and garlic. Mix everything together with your hands. The mixture will be fairly moist, but this ensure a tender meatball. Roll the mixture into golf ball sized meatballs and set on a plate.

In the same saute pan, keep the heat at medium and drop in the meatballs. You will likely have to do this in two batches. Saute on all sides, about 6 minutes total, until a brown crust has formed. Remove and set aside.

Add a dash more olive oil to what is left in the pan. Add the onion, garlic, chilies, salt and pepper. Saute for 3 minutes and add the rest of the ingredients. Make sure you break up the whole tomatoes with your hand or the back of a wooden spoon. Cover and bring to a simmer.

Once sauce is simmering, drop in meatballs. Cover and lower heat to low. Let simmer for 20-30 minutes.

Serve with cilantro rice, Greek yogurt or sour cream, and fresh cilantro.

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