Tex-Mex Meatballs in Tomato-Chipotle Sauce

By ebdonahue

Ingredients

• For the meatballs:
• 1 pound ground beef
• 1/2 cup shredded zucchini
• 1/2 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro, plus more for garnishing
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground allspice
• 1 egg
• 1/4 cup cracker crumbs
• Cotija cheese crumbled, for garnishing
• Bread or tortillas, for serving
• For the sauce:
• 1 (14-ounce) can diced tomatoes
• 2 canned chipotle chiles in adobo sauce
• 1/4 medium yellow onion, chopped
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1/4 teaspoon ground allspice
• 1 cup chicken broth
• 1 tablespoon lime juice
• Salt

Preparation

Step 1

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