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 Mexico
1. 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.