Meatballs in Tomato-Chipotle Sauce

Meatballs in Tomato-Chipotle Sauce

What you'll need

  • 12 ounces ground pork
  • 12 ounces ground beef
  • 1 medium zucchini, finely chopped
  • 8 whole black peppercorns (or a teaspoon ground)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried Mexican oregano
  • 2 whole eggs, lightly beaten
  • 1/3 cup onion, finely chopped
  • 1 1/2 teaspoons salt
  • 2 pounds tomatoes
  • 2 whole chipotle chilies in adobo
  • 3 tablespoons vegetable oil
  • 3/4 cup chicken broth

A.K.A. Mexican Meatballs. No browning required! Yummy sauce. Can be made a day ahead or frozen and reheated.

Serves: 4

Cooking time: 1.5 hours

  1. 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.)
  2. 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.
  3. Place tomatoes and chilies in a blender and process until smooth.
  4. 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.
  5. 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.
  6. Serve with fresh rice.

Submitted by: Liz

Thanks to: My Berlin Kitchen by Luisa Weiss