A recipe a little different from the typical fajita, these meatballs from Diana Kennedy are full of Mexican spices and simmered in a fiery chipotle sauce. Serve these with warm corn tortillas, rice, or egg noodles in a pinch.
Meatballs in a Tomato Chipotle Sauce
(serves 3-4)
Adapted from The Essential Cuisines of Mexico1. Blend the egg, oregano, cumin, pepper, onion and a healthy teaspoon of salt together. Grate the zucchini and add it as well as the meat. Using your hands blend the ingredients together and form 4cm meatballs. Should make 12-16.
2. Either boil the tomatoes for 5 minutes, or broil them until the skin cracks (or use good quality canned) and blend with the chipotle peppers until smooth.
3. Over medium low heat heat the oil and add the sauce. Simmer for 5 minutes. Add the stock if using (see notes) and bring to a simmer. Place in meatballs and bring back to a simmer. Cover and cook for about 50 minutes or until the meatballs register at least 160F on a thermometer. Taste and adjust for salt.
{ 7 comments… read them below or add one }
Ahhh, that’s better…you blogging about food again, good!
Interesting use of the grated zucchini but was the mixture not too wet without drawing out moisture from the zucchini?
No, surprisingly not. I quite liked the zucchini in the mix.
I have actually been looking for something tasty with chipotle because I have some waiting in my fridge to use, and this sounds delicious!
This sounds really good. I can’t seem to get enough chipotle lately.
Bookmarked! These sound tasty. I am always looking for recipes with chilies in adobo sauce. When you only use 2 at a time that can seems to last a while. I like the use of zucchini in these meatballs.
It is funny how many recipe use just one or two of them eh? Honestly I tend to freeze them (like tomato paste) and use them later. But that said I can never seem to find them in my freezer when I am looking for them later.
Oh this looks good too, especially with the zucchini. Bookmarking this one as well.