Meatballs in Chipotle Sauce

• 3/4 pound ground beef
• 3/4 pound ground pork
• 2 large eggs
• 2 tablespoons dried oregano
• 2 teaspoons ground cumin
• 4 cloves garlic, finely chopped
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• About 1 cup all-purpose flour, to lightly coat the meatballs
• 1 tablespoon olive oil
• 1 tablespoon olive oil (optional)
• 1 onion, quartered
• 2 large tomatoes, cored and quartered
• 2 canned chipotles
• 2 tablespoons adobo from canned chipotles
• 1 1/2 tablespoons honey
• 1/2 teaspoon salt, plus more as needed
• 1 cup chicken broth
• Mexican crema, homemade (page 102) or store-bought
• Fresh cilantro sprigs
• Fried tortilla strips or chips

1. Combine the ground meats in a mixing bowl.
2. Add the eggs, oregano, cumin, garlic, salt, and pepper.
3. Using your hands, mix the ingredients until well incorporated.
4. Form the meatballs by placing 1 tablespoon of meat in the palms of your hand and moving both hands together in a circular motion to form a 1-inch ball.
5. Set aside and repeat until all of the meat is used.
6. Put the flour on a dish.
7. Cover the meatballs with a light dusting of flour by rolling them in the flour and shaking off the excess.
8. Set aside.
9. Heat the olive oil in a saucepan over medium-high heat.
10. When the oil is hot, add the meatballs in small batches, being careful not to crowd the pan because this will cause the meatballs to steam and not brown.
11. You are looking to brown the meatballs on all sides but not cook them through.
12. The meatballs will finish cooking in the sauce.
13. Place the browned meatballs on a dish and set aside.
14. Use this same panwith all the meat bits and rendered fatto cook the sauce.
15. Make sure there is about 1 tablespoon of oil left in the pan.
16. If there is not, add more olive oil.
17. Combine the onion, tomatoes, chipotles, adobo sauce, honey, and salt in a blender and puree until smooth.
18. Place the saute pan used to brown the meatballs over medium-high heat and add the pureed sauce.
19. Be careful because the sauce most likely will splatter.
20. Cook the sauce for 2 minutes, then add the chicken broth.
21. Reduce the heat to a simmer and continue cooking, uncovered, for 5 minutes.
22. Taste the sauce for seasoning and adjust if necessary.
23. Add the meatballs and cook for 10 minutes.
24. The meatballs can sit in the sauce until you are ready to serve them.
25. Just turn off the heat and cover the pan.
26. Because the sauce may be a bit spicy for some, serve the meatballs with Homemade Mexican Crema to tame the heat.
27. Garnish with sprigs of cilantro and crispy strips of tortilla.
28. INGREDIENTS
29. Canned Chipotles
30. You can adjust the spiciness of this sauce by adding more or fewer chipotle chiles and removing their seeds (the seeds are what contribute the heat).
31. Ground Meat
32. This recipe calls for equal amounts of ground pork and beef.
33. Feel free to use any combination of ground meat.
34. You even can use ground turkey, if you like.
35. Just remember that ground turkey breast is much lower in fat than other ground meats and will produce a drier meatball.
36. TECHNIQUES
37. Browning the Meatballs
38. The light coating of flour will help create a thin crust around the meatballs when you saute them in oil.
39. Just make sure to coat them right before cooking, otherwise the meat will absorb the flour and you will not achieve the proper texture.
40. ADVANCE PREPARATION
41. This recipe can be made a day in advance and reheated.

ground beef, ground pork, eggs, oregano, ground cumin, garlic, salt, black pepper, flour, olive oil, olive oil, onion, tomatoes, chipotles, chipotles, honey, salt, chicken broth, cilantro, tortilla strips

Taken from www.epicurious.com/recipes/food/views/meatballs-in-chipotle-sauce-380194 (may not work)