Mexican Meatballs

• 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

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.

garlic, salt, masa harina, ground lean pork, lean ground beef, egg, fresh ground black pepper, tomatoes, chiles, oil, onion, chicken bouillon granules, ground cumin

Taken from www.food.com/recipe/mexican-meatballs-46738 (may not work)