A couple of years ago, my husband and I took a Mexican cooking course to celebrate our anniversary. This was one of the recipes we learned how to make. I have modified it from the original class recipe, as the meatballs were deep-fried and I can't bear to use that much oil.
This is one of my favorite recipes, but definitely not one to make when it's hot outside. Even today, when our temperature has dropped 10* from where it was, I was still feeling the heat from the stove.
1/2 onion, finely chopped
2 garlic cloves
1 tbsp olive oil
1 lb. lean ground beef
1/4 fresh bread crumbs
3/4 tsp sea salt
cilantro (The only fresh I could find looked terrible, so I bought that cilantro paste. I used 1 tbsp of it)
Combine above ingredients. Shape into small meatballs, and set aside.
1 chipotle chili, or 1/2 tsp chipotle powder
3 large tomatoes, or 1 large can of crushed tomatoes
1 garlic clove
1 tsp sea salt
3/4 c. water
cilantro (again, I used 1 tbsp of the paste)
Combine above ingredients in a blender. Process until smooth. Pour into large saucepan, and heat until simmering. Turn heat down to low.
Heat 1 tbsp olive oil in a frying pan, and add some of the meatballs, being careful not to crowd the pan. Brown, the meatballs, then flip over. When they are mostly browned, add them to the salsa to complete cooking. Continue with the rest of the meatballs until all are browned and simmering in the salsa. Cook until they are done.
Serve with spinach, brown rice, and black beans. We also used corn tortillas tonight.
My sons don't like to have tortillas or wraps filled with anything, so their's were served separately:
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.