Mexican Meatballs

Habanero Cava Latina's

Ingredients
Mexican Meatballs with
smokes chiles/Albondigas con Chipotle

• 2 lbs. Lean ground beef
• 1 cup onion, minced
• 1 cup cooked rice
• 2 TBS garlic, minced
• 3 TBS chipotles en adobo, minced
• 1 tsp ground coriander seed
• 3/4 tsp ground cumin
• 1 tsp oregano
• 1 tsp black pepper
• 2 tsp pasilla chile powder
• 3/4 tsp salt
• 2 TBS masa
• 2 eggs
• 2 cups chicken stock (optional)

Grilled Jalapeno Salsa

• 6 medium roma tomatoes, blackened
• 2 jalapenos, grilled
• 2 large gloves garlic
• 1/2 cup onion, minced
• 2 TBS oil
• 1/2 cup chicken stock
• 1 tsp salt or to taste
  

Instructions
Meatballs
Combine ground beef, onion, rice, garlic, chipotle, coriander, cumin, oregano, black pepper, pasilla powder, and salt. Whisk together masa and egg, and add to ground beef. Mix well, kneading until thoroughly combined. Form into approximately 40 1" meatballs.

To cook, bake meatballs 15-20 minutes at 350, or til cooked through, or place meatballs in a large sauce pan with about 2 cups chicken stock and simmer, covered, for about 10 minutes.

Salsa
Blend tomatoes, jalapenos, and garlic to a fairly smooth puree. Heat oil and saute onion 2-3 minutes. Add stock and salt and simmer, stirring occasionally, 5 minutes. Taste and adjust seasoning.

Combine cooked meatballs with 4 cups grilled jalapeno salsa (recipe follows) and simmer 5 minutes. Serve sprinkled with cotija cheese and green onions.