Mexican Meatballs

• 1 1/2 lb. ground beef chuck
• 1/2 c. plain dried bread crumbs
• 1 large egg
• 3 clove garlic
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/4 c. water
• 1 can tomatoes
• 1 chipotle chile in adobo
• 2 tsp. vegetable oil
• 1 small onion
• 1 tsp. ground cumin
• 1 c. chicken broth
• 1/4 c. chopped fresh cilantro

1. In large bowl, combine ground beef, bread crumbs, egg, one-third of garlic, salt, pepper, and water just until well blended but not overmixed.
2. Shape mixture into 1-inch meatballs, handling meat as little as possible.
3. In blender, puree tomatoes with their juice and chipotle chile until smooth.
4. In nonreactive 5-quart Dutch oven, heat oil over medium heat.
5. Add onion and cook, stirring often, until tender, about 5 minutes.
6. Stir in cumin and remaining garlic; cook 30 seconds.
7. Stir in tomato mixture and broth; heat to boiling over high heat.
8. Add meatballs; heat to boiling.
9. Reduce heat and simmer 30 minutes.
10. To serve, sprinkle with cilantro.
11. Makes 6 main-dish servings.
12. Nutritional information is based on one serving.

ground beef chuck, bread crumbs, egg, clove garlic, salt, ground black pepper, water, tomatoes, vegetable oil, onion, ground cumin, chicken broth, fresh cilantro

Taken from www.delish.com/recipefinder/mexican-meatballs (may not work)