Mexican Style Meatballs Recipe

In a large bowl, mix together the ground beef and pork, eggs, bread crumbs, 1 teaspoon of salt, pepper, 2 cloves of minced garlic, and water using hands.

Form into 1-inch meatballs, and set aside on a piece of waxed paper.

Pour the diced tomatoes into the container of a blender along with the chipotle peppers. Blend until smooth, and set aside.

Heat the oil in a large Dutch oven over medium heat. Add the onion, cook, and stir until tender.

Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth.

Season with the remaining 1 teaspoon of salt, and mix well. Bring to a boil, then simmer over low heat while browning the meatballs.

Heat a large skillet over medium-high heat. Spray with cooking spray. Add the meatballs, but do not crowd them.

Fry in two batches, if necessary. Cook, stirring occasionally until browned on the outside.

Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes or longer.

Serve the meatballs in a chafing dish with the sauce, and garnish with cilantro. Enjoy!