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A south-of-the-border idea from Chef Miguel
Ravago. Serve over hot cooked rice as a main dish or alone as
a party appetizer.
in Tomato and Chipotle Sauce
- 1 1/2 pounds lean ground beef
2 small zucchini squash
2 large eggs
1/2 teaspoon oregano
3/4 teaspoon salt
1/4 teaspoon cumin seeds
1/3 onion, chopped
2 pounds tomatoes
3 to 4 chipotle chile peppers en adobo (about 1/3 of a 7-ounce
3 tablespoons vegetable oil
3/4 cup beef broth
Salt, to taste
- Chop the zucchini very finely and add
to the ground beef. In blender, blend eggs with the oregano,
peppercorns, salt, cumin seeds and onion. Combine with the beef
and mix well. Make 24 meatballs, about 1 1/2 inches in diameter.
- Cover the tomatoes with boiling water
and cook for about 5 minutes. Drain and blend the cooked tomatoes
with the chiles until smooth.
- In a sauce pan, heat the oil and add the
sauce. When it starts boiling, cook over high heat for about
5 minutes. Add the broth and bring to a simmer. Add the meatballs
and bring to a simmer once again.
- Cover and cook over low heat until the
meatballs are done, about 50 minutes. Season and serve.
Tip: For larger quantities, bake the meatballs
at 375°F (190°C) on a baking sheet covered with parchment
paper for about 15 to 20 minutes. Add the cooked meatballs to
the sauce and cook another 15 to 20 minutes.
Recipe and photograph provided courtesy
of Texas Beef Council and Beef It's Whats For Dinner.