Meatballs in Tomato-Chipotle Sauce
A.K.A. Mexican Meatballs. No browning required! Yummy sauce. Can be made a day ahead or frozen and reheated.
Cooking time: 1.5 hours
- Bring a large pot of water to boil. Core tomatoes and place in boiling water. Reduce heat and simmer for 5 minutes. Drain tomatoes and let cool for a few minutes. Remove the skins when cool enough to touch. (Other option: use 1.5 large cans of whole peeled tomatoes, drained.)
- Meanwhile, make meatballs. Place meats and zucchini in a bowl, followed by the spices (pepper, cumin, oregano), eggs, onion and salt. Gently but thoroughly combine with hands or spatula. Form into 1-2 inch meatballs, as long as they're all about the same size. Place on baking sheet and loosely cover with plastic wrap, refrigerate and continue making the sauce.
- Place tomatoes and chilies in a blender and process until smooth.
- Heat the oil in a skillet and add the tomato sauce. When it comes to a boil, reduce heat and simmer 5 minutes. Add chicken broth and when it returns to a simmer, add the meatballs.
- Cover pan and simmer the meatballs over low heat until they are cooked through, about 50 minutes. Adjust seasoning with salt as needed, just before serving.
- Serve with fresh rice.
Submitted by: Liz
Thanks to: My Berlin Kitchen by Luisa Weiss