Albondigas, Spanish for meatballs, is a popular Mexican dish. In this recipe, the sauce gets its spicy, roasted flavor from chipotle peppers (smoked jalapenos packed in adobo sauce), which add a smoky flavor and a broad, lingering heat. Serve over white rice, or with rice and beans for an entree, or as individiual hors d'oeuvres.
Cuisine: Mexican
Prep Time: 15 Minutes
Cooking Time: 35 Minutes
Yield: 6 Servings
Source: EthnicGrocer 
Ingredients:
6 Tomatoes, fresh, halved
1 pound Ground beef
4 Tablespoon(s) Bread crumbs
4 cloves Garlic, 2 chopped, 2 whole
3 Eggs
2-1/4 teaspoons Cumin, ground
Sea salt to taste
Black pepper, freshly ground to taste
4 Chipotle chiles in adobo
1 cup Chicken stock
1 Tbsp Oregano, dried
2 Tbsp Vegetable oil
Instructions:
To roast tomatoes, grill or broil them as close to heat as possible, turning as needed, until skin is blackened in spots, about 3 minutes on each side. Cool. When cool enough to handle, remove skins. Reserve.
Combine beef, bread crumbs, chopped garlic, eggs, 2 teaspoons cumin, salt, and pepper. Cover mixture, and let chill in refrigerator.
In a blender or food processor, blend reserved tomatoes with chipotles, stock, whole garlic cloves, remaining cumin, and oregano.
Heat the oil in a heavy skillet. Add the tomato sauce, season to taste with additional salt and pepper, and bring mixture to a boil.
Meanwhile, make uniform medium-sized meatballs from meat mixture. Add meatballs to simmering sauce and cook about 25 minutes.
Serve as an entree over rice, or alone as an hors d'oeuvre.
