Meatballs In Tomato And Chipotle Sauce

Recipe Ingredients

		Meatballs
12 oz	340g	Ground pork
12 oz	340g	Ground beef
1 oz	28g	Zucchini (medium)
8		Peppercorns
1/4 teaspoon	1.3ml	Cumin seeds
1/4 teaspoon	1.3ml	Dried Mexican oregano
2		Eggs - lightly beaten
1/3 cup	20g / 0.7oz	Finely-chopped onion
1 1/2 teaspoons	7.5ml	Salt
		Sauce and Finish
2 lbs	908g / 32oz	Tomatoes
2		Chipotle chiles en adobo - (to 4) - or to taste
3 tablespoons	45ml	Vegetable oil
3/4 cup	177ml	Chicken broth
		Salt - to taste

Recipe Instructions

Meatballs: Place the ground pork and beef in a food processor and pulse several times. Transfer to a large bowl. Trim the ends of the zucchini and chop finely. Add to the bowl.

Finely grind the peppercorns and cumin seeds in a spice grinder or mortar and pestle and add to the meat. Add the oregano, eggs, onion and salt and gently use your hands or a spatula to thoroughly combine all the ingredients.

Gently form the mixture into 1 1/2-inch meatballs. Place on a baking sheet and refrigerate while making the sauce.

Sauce And Finish: Bring a large pot of water to a boil. Core the tomatoes and place them in the boiling water. Reduce the heat and simmer for 5 minutes. Drain the tomatoes and cool for a few minutes.

Process the tomatoes and chipotle chiles in a blender or food processor until smooth.

Heat the oil in a large skillet and add the tomato sauce. When it comes to a boil, reduce the heat and simmer for 5 minutes. Add the chicken broth. When the sauce comes back to a simmer, add the meatballs.

Cover the pan and simmer the meatballs over low heat until they are cooked through, about 50 minutes. Adjust the seasoning by tasting and adding salt just before the end of the cooking time. This dish can be prepared a day ahead or can be frozen and reheated.

This recipe yields 6 to 8 servings; about 34 meatballs.

Each of 8 servings: 277 calories; 19 grams protein; 7 grams carbohydrates; 2 grams fiber; 19 grams fat; 6 grams saturated fat; 107 mg. cholesterol; 580 mg. sodium.

Source:
The Los Angeles Times, 09-08-2004

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