These meatballs may be served as an appetizer prior to a dinner or over rice with the flavorful sauce as a delicious entrée.  Because the meatballs finish cooking in the sauce, much of this recipe can be prepped earlier in the day and finished off right before service.

MEATBALL INGREDIENTS:

1 slice                                             white bread

¼ C                                                   whole milk

1#                                                       extra lean ground beef

¼ C                                                   cilantro, minced

2 cloves                                      garlic, minced

½ small                                          onion, minced

2 t                                                        ground cumin

2 t                                                        ground chili powder

1 t                                                         salt

Pinch                                               black pepper

1 large                                             egg

SAUCE INGREDIENTS:

1 small                                          onion, minced

2 cloves                                         garlic, minced

1 28 oz can                                 diced tomatoes in juice

½  C                                                  low sodium chicken stock

2 ea                                                 dried Guajillo Chilies, stems and seeds removed

2 t                                                      ground cumin

2 t                                                      ground coriander

Salt and pepper

METHOD:

In a large bowl combine the bread and milk.  Mix together to form a smooth paste.  Add ground beef, cilantro, egg, onion, garlic, spices and salt and pepper.  Mix gently until well combined.  Shape the beef mixture into 36  meatballs.

Heat 2 t oil in a large skillet over medium high heat.  Add the meatballs in batches, taking care not to overcrowd the skillet.  Brown meatballs on all sides.  Do not overcook the meatballs as they will finish cooking in the sauce. Remove to a paper towel line plate and set aside.  Pour off all but 2 T oil from the pan.

In the same skillet, prepare the sauce.  Heat the skillet over medium high heat.  Add chopped onion and garlic to the pan and brown lightly.  Add dried chilies, coriander and cumin.  Sauté briefly.  Add 1 large can diced tomatoes with juice and low sodium chicken stock.  Bring up to a simmer and cook for 20 – 30 minutes to soften dried chilies and allow flavors to come through.  Remove from heat and puree sauce using an immersion blender.  Taste for salt and pepper.  Add browned meatballs to sauce and simmer until meatballs are cooked through, about 10 minutes.

Transfer to a serving platter and top with cilantro pesto*, lime crema** and additional chopped cilantro.

*To prepare cilantro pesto follow any traditional basil pesto recipe substituting cilantro for the basil and eliminating the parmesan and pine nuts.

**To prepare lime crema, combine 1 cup sour cream with 2 t fresh lime juice and the zest of 1 lime.

Facebook

Twitter

Pinterest

email