Mexican Meatballs with Tomato Sauce |  |
Ingredients
| Meatballs:
| | 1 | lb.
lean ground beef
| | 1 | small onion, finely chopped
| | 4 | cloves garlic, minced
| | 1 1/2 | cups
minced fresh parsley, divided
| | 1/2 | cup
breadcrumbs
| | 1 | egg, slightly beaten
| | Sauce:
| | 1 | tbsp.
canola oil
| | 1 | small onion, chopped
| | 3 | cloves garlic, minced
| | 1 | tsp.
dried oregano
| | 1 | tbsp.
puréed chipotle in adobo sauce
| | 1 | 14.5-oz.
can chopped tomatoes in juice
| | Hot, cooked noodles (optional)
|
| |
Directions
 | To prepare meatballs, combine beef, onion, garlic, 1 cup of the parsley, breadcrumbs, salt and freshly ground black pepper to taste in large bowl; mix well. Add egg and stir well. Shape mixture into 1-inch balls. Place on baking sheet. Cover; refrigerate. |  | To prepare sauce, heat oil in Dutch oven over medium heat; sauté onion until wilted. Stir in garlic, oregano and chipotle purée. Add tomatoes; stir to mix well. Bring to boiling; reduce heat and simmer. |  | Meanwhile, heat large nonstick skillet over medium heat; fry meatballs in batches, stirring and turning until brown, about 5 minutes per batch. |  | Using slotted spoon, transfer meatballs to sauce, spooning sauce over them. Reduce heat; simmer until meatballs are done (160°F). Sprinkle with remaining 1/2 cup parsley and serve over hot, cooked noodles, if desired. |
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