Mexican Meatballs

[Roxy15]

***I haven't made these..if I ever get them made..may add some rice to it also.

 

Mexican Meatballs:

 

1-1/2 lbs. Ground Beef

1-1/2 lbs. Ground Pork

2 Eggs

1-1/2 Cups Dried Bread Crumbs, Plain

1 Tsp. Salt Or Garlic Salt

1 Tsp. Ground Black Pepper

2 Garlic Cloves, Minced

1/2 Cup Water

2-(28-oz.) Cans Diced Tomatoes With Juice

1-3 Chipotle Chile In Adobo Sauce

4 Tsp.s Vegetable Oil

2 Small Onions, Minced

4 Garlic Cloves, Minced

Sliced Jalapenos, Chopped-(Opt.)

2 Tsp. Ground Cumin

2 Cups Chicken Broth

1 Tsp. Salt Or Garlic Salt

1/2 Cup Fresh Cilantro, Chopped

***Opt.

 

In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, Jalapenos, 1 Tsp. salt, pepper, 2 cloves of minced garlic, and water. Form into 1-in.meatballs and set aside on a piece of waxed paper.

 

***Use hands or a miniature ice cream scoop to form meatballs.

 

Pour the diced tomatoes into the container of a blender along with the Chipotle Chilies. Blend until smooth, and set aside.

 

Heat the oil in a large Dutch Oven over medium high 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 teaspoon salt, and mix well.

 

Bring to a boil and simmer over low heat while you brown the meatballs.

 

Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in 2 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.

 

***Cooking them longer will not hurt them.

For special occasions, serve the meatballs and sauce in a chafing dish.

Garnish with chopped cilantro-(Opt.)