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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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These well seasoned meatballs can be made ahead of time! They are just sooooooooooooooo good! Ingredients:
1/2 cup masa harina (corn flour) |
1/4 cup warm water |
1 pound lean ground pork |
1 pound lean ground beef |
1 egg, beaten |
4 cloves garlic, minced |
1-1/2 teaspoons salt |
1/2 teaspoon freshly ground black pepper |
1 28-ounce can whole tomatoes, undrained |
3 chipotle chili peppers in adobo sauce, drained |
1/2 cup finely chopped onion |
2 cloves garlic, minced |
1 tablespoon cooking oil |
1-1/2 teaspoons instant chicken bouillon granules |
1 teaspoon ground cumin |
Directions:
1. Combine masa harina with water in a large bowl.
2. Add pork, beef, egg, 4 cloves garlic, salt, and pepper; mix well. Shape mixture into 1-inch balls. Place in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 20 to 25 minutes or until no longer pink and an instant-read thermometer inserted in meatballs registers 160 degree F.
3. Meanwhile, in blender or food processor, puree undrained tomatoes and chipotle chili peppers.
4. Press mixture through a sieve into a small bowl; discard solids.
5. Set aside.
6. In a Dutch oven cook onion and the 2 cloves of garlic in hot oil over medium heat until onion is tender.
7. Add tomato mixture, bouillon granules, and cumin.
8. Bring to boiling; reduce heat.
9. Simmer, uncovered, for 10 minutes.
10. Add cooked meatballs; stir gently to coat.
11. Transfer to a serving bowl.
12. To Make-Ahead: Prepare meatballs and sauce as directed. Cool. Cover and refrigerate up to 3 days or freeze for up to 1 month. To reheat, let thaw; place in a 4-quart pot. Cook, covered, until mixture comes to boiling and meatballs are heated through, gently stirring occasionally.
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