Oh, just try them. You will like them. Even though we are using Chipotle, the level of heat is very low. For those not familiar with Mexican flavours, this is a good introduction.
I’ve taken these to pot lucks and returned home with an empty dish every time.
If you cant find dried chipotle, you can sub canned chipotle in adobo and skip the soaking step.
Albondigas (Mexican Meatballs)
For the meatballs
8oz ground pork
8 oz lean ground beef
1 onion, minced
1 cup fresh white bread crumbs
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 egg, lightly beaten
Oil for frying
For the sauce
1 chipotle chili, seeds and stem removed
1 Tablespoon canola oil
1 onion, finely chopped
2 cloves garlic, finely chopped
3/4 cup beef stock
14 oz can chopped tomatoes
3 Tablespoons tomato paste
Make the Meatballs
Combine the first 10 ingredients (everything but the oil). Mix together well then roll mixture into 1 1/2 inch balls.
Place in single layer on baking sheet and chill while you prepare the sauce.
Make the Sauce
If using dried Chipotle Chili: Soak the dried chilli in boiling water to cover for 15 minutes.
Meanwhile, heat 1 Tablespoon canola oil in saucepan over medium heat, and fry the the onion and garlic 5 – 6 minutes until onion is soft. Remove chili from soaking liquid, reserving the soaking liquid.
Chop the chili and add to onions and garlic. If using chipotles in adobo, fish at least one or maybe 2 chilis out of the adobo sauce, roughly chop them and add to the onion/garlic mixture.
Cook for 1 minute, stirring.
Increase heat to high, Add beef stock, tomatoes, tomato paste and soaking liquid. Add salt and pepper to taste.
Bring to boil, lower heat and simmer partially covered, while you cook the meatballs.
Cook the Meatballs
Heat oil in frying pan and fry meatballs in batches, turning occasionally to brown on all sides. They will not necessarily be cooked thru and this is okay. You just want to get a sear and some colour on them right now.
As you remove the meatballs from the frying pan, transfer directly to the sauce in the pot. Once all meatballs have been fried, continue to simmer in sauce, stirring every once in a while, for about 10 minutes to cook meatballs thru. Be gentle! Stir too roughly and you will break up all those meatballs you just worked so hard to make!
Serve with plain white rice on the side.