I’m afraid I’m asking you to endure an untimely braise of meatballs. My sincerest apologies. Spring and Summer have both been a little coy. Hopefully you’re eating gazpacho on the deck or something. If so, just bookmark this recipe for those first cool nights of September.
MEATBALLS IN CHIPOTLE SAUCE
Adapted from Williams Sonoma Mexican cookbook
We’ve been making these meatballs since we were first married. Naturally, the recipe has evolved quite a bit over that eight year span. When I get in a dinner rut, this is one of my favorite back-pocket meals. They’re spicy and unctuous and comforting.
If you’re avoiding gluten, do carefully read the ingredients on the can of chipotle chiles. Some are gluten-free and some are most certainly not.
This recipe is the perfect divide-and-conquer sort. One person can make the sauce while the other person prepares the meatballs. Then just simmer it all together for 20 minutes. Serve over rice.
2 (14 1/2 oz.) cans diced tomatoes, with juice
1 – 2 chipotle chiles in adobo from a can, plus 1 teaspoon of sauce (adjust to your spice preference)
4 garlic cloves
1/2 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
3/4 – 1 teaspoon kosher salt
2 cups beef or chicken stock
1 tablespoon oil
1 1/2 pounds ground beef (1 pound ground beef & 1/2 pound ground pork is also good)
1/2 teaspoon ground cumin
1 -2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 cup gluten-free bread crumbs
1 tablespoon milk of choice (cow, soy, rice, etc.)
- In a blender, combine the sauce ingredients except oil (diced tomatoes through stock). Process until smooth. Taste for seasoning and adjust as necessary.
- Heat 1 tablespoon oil over medium heat until hot but not smoking. Pour in sauce and bring to a lively simmer, stirring constantly. Reduce heat to medium-low and continue to gently simmer, uncovered, until sauce has thickened almost reduced by half, about 5-10 minutes.
- While the sauce simmers, in a large bowl, add the beef, pork, cumin, garlic, and salt and pepper. Mix gently but thoroughly with your hands or a fork until the ingredients are evenly distributed. Stir in the breadcrumbs and 1 tablespoon of milk.
- Gingerly roll meat mixture into golf ball-sized balls, being careful not to overwork the meat mixture. Drop each meatball as it is made into the gently simmering sauce. The sauce should at least come half-way up the meatballs and possibly almost cover them. Cover pot, reduce heat to low, and simmer about 20 minutes, stirring occasionally, remove one meatball to a plate and cut in half to check for doneness. If the meatballs begin to stick, stir in a tablespoon or two of water. Remove one meatball to a plate and cut in half to check for doneness. Serve directly from pot, ladled over rice.