Oven-Baked Mexican Meatballs
- 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
- Adjust oven rack to middle position and preheat to 475u0b0F. 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.
- 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.
ground chuck, egg, tomato paste, bread crumbs, garlic, cilantro, chili powder, salt, vegetable oil, tomatoes
Taken from www.myrecipes.com/recipe/oven-baked-mexican-meatballs (may not work)