Enjoy one of our Mexican casserole
Meatballs in Chipotle Sauce
2 T. vegetable oil
1 medium onion, chopped
2 large cloves garlic, minced
5 or 6 very ripe large tomatoes or 1 (28-oz.) can plain whole tomatoes (without
added tomato puree)
2 or 3 canned chipotles en adobo
1 1/2 t. dried Mexican oregano (or regular oregano)
pinch of sugar
1/2 t. salt, or to taste
3/4 lb. ground beef
1/2 lb. ground pork (or use a total of 1¼ lb. ground beef)
1 clove garlic, minced
1/2 t. freshly ground canela (or regular cinnamon)
1/2 t. dried Mexican oregano (or regular oregano)
1/2 t. salt
1/2 t. freshly ground black pepper
1/4 t. ground allspice
2 T. chopped green olives
1/2 C. bread crumbs
1 egg, lightly beaten
Prepare the sauce: Heat the oil in a large saucepan over medium-high heat. Add
the onions and garlic and cook, stirring frequently, until the onions are
translucent. Add the tomatoes (and the liquid if using canned tomatoes),
chipotles, oregano, sugar and salt. Cook, stirring often, over low heat 10 to 15
If you prefer a mild sauce, remove and discard some or all of the peppers. Puree
the sauce in a food processor or, preferably, a blender, and return to the pan.
Prepare the meatballs: In a bowl combine the beef, pork, garlic, canela,
oregano, salt, pepper, allspice, olives and bread crumbs, working the mixture
with a fork or your hands. Add the egg and work in thoroughly.
Shape into 1-inch meatballs and add to the sauce in the pan as you shape them.
When all the meatballs have been added, bring the sauce to the boil, reduce the
heat and simmer, covered, about 20 minutes (longer if the meatballs are larger).
Makes about 30 appetizer meatballs -- 6 servings.