Wednesday, January 25, 2006

Mexican Meatballs Recipe

1 1/2 lbs. ground beef
1 large egg
3/4 c. plain, dried bread crumbs
1/2 tsp ground black pepper
1 1/4 tsp salt
3 garlic cloves, minced
1 can (28 oz) tomatoes
1 chipotle chile
2 tsp vegetable oil
1 sm. onion, minced
1 tsp ground cumin
1 c. chicken broth
1/4 c. coarsely chopped fresh cilantro

In large bowl, mix beef, egg, bread crumbs, pepper, 1 tsp salt, 1/3 of garlic and 1/4 c. water till blended. With hands, shape mix into 3/4 inch balls. In blender at low, blend tomatoes with their juice and chipotle chile until smooth. In Dutch oven, heat oil over med. heat. Add onion and cook 5 min, or till tender, stirring often. Stir in cumin and remaining minced garlic; cook 30 seconds. Stir in tomato mixture, chicken broth and 1/4 tsp salt; heat to boiling over high hear. Add raw meatballs; heat to boiling. Reduce heat to low; simmer, uncovered, 20 min. Place in chafing dish and serve with cocktail picks.


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