Oven-Baked Mexican Meatballs |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pound ground chuck |
1 large egg |
2 tablespoons tomato paste |
1 cup plain bread crumbs |
3 cloves garlic, finely chopped |
2 tablespoons finely chopped cilantro |
2 teaspoons chili powder |
salt and pepper |
1 tablespoon vegetable oil |
1/2 chipotle chili canned in adobo sauce, seeded and finely chopped |
1 (28 oz.) can crushed tomatoes |
Directions:
1. Adjust oven rack to middle position and preheat to 475°F. Line a rimmed baking sheet with foil. In a large bowl, combine meat, egg, tomato paste, bread crumbs, 2 garlic cloves, cilantro, chili powder and 1 tsp. salt; mix with your hands to combine well. Form into 1 1/2-inch meatballs and place on prepared baking sheet. Mist with nonstick cooking spray. Bake until well-browned, 17 to 20 minutes, turning once or twice.
2. Warm oil in a large saucepan over medium-low heat. Add remaining garlic clove and cook until fragrant, 1 minute. Add chili and cook, stirring, for 30 seconds. Add tomatoes, bring to a simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Transfer hot meatballs to saucepan, gently stir to coat, and serve immediately.
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