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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Ingredients:
6 cloves garlic |
1 1/2 teaspoons salt, divided |
1/2 cup masa harina |
1 lb ground lean pork |
1 lb lean ground beef |
1 egg, beaten |
1/2 teaspoon fresh ground black pepper |
2 (28 ounce) cans tomatoes, drained |
3 chipotle chiles in adobo, drained |
1 tablespoon oil |
1/2 cup chopped onion |
1 1/2 teaspoons chicken bouillon granules |
1 teaspoon ground cumin |
Directions:
1. In a small bowl, mash 4 garlic cloves and 1/2 teaspoon salt to make a paste.
2. Mix together masa harina and 1/4 cup warm water in a big bowl.
3. Add the ground meats, egg, garlic paste, remaining salt, and pepper; mix well.
4. Shape meat mixture into 1-inch balls.
5. Place the balls in a 15x10 inch baking dish.
6. Bake at 350 degrees for 20-25 minutes or until browned.
7. Place tomatoes and chipotle peppers in the container of a blender; blend until smooth; press through a sieve into a bowl.
8. Heat oil in a large pot.
9. Add onion and remaining garlic that has been minced; saute and stir for 2 minutes.
10. Add tomato mixture, bouillon, and cumin; bring to a boil.
11. Lower heat, simmer, uncovered, for 10 minutes, stirring frequently.
12. Add cooked meatballs; stir gently.
13. Cook with cover on, for 10 minutes; season with additonal salt and pepper if needed.
14. Transfer meatballs and sauce to a serving bowl.
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