Mexican Meatballs

By Alqualonde

Make these saucy beef and pork meatballs ahead and store in the refrigerator up to 3 days.

Ingredients

• 1/2 cup masa harina
• 1/4 cup warm water
• 1 pound lean ground pork
• 1 pound lean ground beef
• 1 egg, beaten
• 4 cloves garlic, minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 28-ounce can whole tomatoes, undrained
• 3 chipotle chili peppers in adobo sauce, drained
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon cooking oil
• 1-1/2 teaspoons instant chicken bouillon granules
• 1 teaspoon ground cumin

Preparation

Step 1

1. Combine masa harina with water in a large bowl. Add pork, beef, egg, 4 cloves garlic, salt, and pepper; mix well. Shape mixture into 1-inch balls. Place in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 20 to 25 minutes or until no longer pink and an instant-read thermometer inserted in meatballs registers 160 degree F.

2. Meanwhile, in blender or food processor, puree undrained tomatoes and chipotle chili peppers. Press mixture through a sieve into a small bowl; discard solids. Set aside.

3. In a Dutch oven cook onion and the 2 cloves of garlic in hot oil over medium heat until onion is tender. Add tomato mixture, bouillon granules, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add cooked meatballs; stir gently to coat.

4. Transfer to a serving bowl. Makes 6 to 8 dozen meatballs.

To Make-Ahead
Prepare meatballs and sauce as directed. Cool. Cover and refrigerate up to 3 days or freeze for up to 1 month. To reheat, let thaw; place in a 4-quart pot. Cook, covered, until mixture comes to boiling and meatballs are heated through, gently stirring occasionally.