Ingredients: |
Ingredients: For Sauce:
1 medium-sized onion, peeled
4 large garlic cloves
7 canned chipotle chilis in adobo
2 (28 oz.) cans peeled plum tomatoes
2 tbsp. unsalted butter
2 fresh jalapeño chilis, finely chopped
2 tsp. salt
For Meatballs:
1 piece white sandwich bread
1 medium-sized zucchini, peeled
1 medium-sized onion, chopped
¾ lb. ground beef
¾ lb. ground pork
2 large eggs
½ tsp. ground cumin
1 finely crumbled bay leaf
2 tsp. salt
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Directions: |
Directions:For the Sauce:
Preheat oven to 450º. Place the whole onion and the garlic on a baking sheet that has been covered with a piece of foil. Bake until onion is blackened, 20 to 25 minutes. Remove and peel the garlic. Place the onion, garlic, and chipotle chilis in a blender and run until smooth. Add the tomatoes and their liquid and puree until it’s a smooth tomato sauce. You will have to do this in two batches. In a large pan, melt the butter over medium-high heat, then add the tomato sauce, jalapeños, and salt, reduce the heat to medium-low, and simmer until thickened, 20 to 25 minutes.
For the Meatballs:
While the sauce is simmering, make the meatballs. Place bread in food processor and process until the bread is crumbs. Add zucchini and chopped onion and process until everything is finely ground and combined. Add beef, pork, eggs, cumin, bay leaf, and salt to the food processor. Run processor until the mixture is very well blended, about 2 minutes. Turn heat off under the sauce. Use half the meat mixture, make bite-sized meatballs, shaping them with your fingers, and drop them into the sauce. Turn the heat back on the sauce, bring to a simmer, then reduce heat to low, cover and cook until the meatballs are cooked through, about 15 minutes. Take cooked meatballs out with a slotted spoon, and put in a clean dish. Make and cook the rest of the meatballs in the same way. |
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