MEATBALLS IN CHIPOTLE SAUCE RECIPE - (5/5)

Meatballs in Chipotle Sauce Recipe - (5/5) image

Provided by JTagg18

Number Of Ingredients 18

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For the Sauce:
4 ripe tomatoes, roasted or 1 can (14.5 oz) diced tomatoes with juice
2 canned chilis chipotles en adobo with 1 tsp sauce
2 cloves garlic
1/4 tsp ground cumin
1/2 tsp dried oregano
sea salt
1 cup beef stock (low-sodium)
Canola or safflower oil
For the Meatballs:
3/4 lb ground beef
3/4 lb lean ground pork
1/2 tsp ground cumin
1 clove garlic, minced
sea salt and fresh ground pepper
1 cup fresh bread crumbs or almond flour
2 large eggs
1 tbs whole or low fat milk, if needed

Steps:

For the sauce, in a blender combine the tomatoes, chiles and sauce, garlic, cumin, oregano, and 1/2 tsp of sea salt. Add the beef broth and process until smooth. In a dutch oven over medium-high heat, heat 1 tbs of oil until it is shimmering but not smoking. Pour in the sauce and cook, stir occasionally until sauce starts to thicken, about 3 mins. Reduce heat to medium-low and cook, uncovered, until he sauce has reduced and is a deep red, about 5 minutes. While the sauce is cooking, make the meatballs. In a bowl combine beef, pork, cumin, garlic, 1 tsp sea salt, and 1/4 tsp pepper. Mix well with a fork or your hands. Stir in the bread crumbs, eggs, and milk. Form the mixture into 1 1/2 inch (4cm) balls, dropping each one into the sauce as it is made. Cover, reduce the heat to low, and simmer, stirring occasionally to ensure all the meatballs cook evenly (the sauce will barely cover them all) about 20 mins. If the meat balls start to stick add hot water. Serve with white rice.