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Rating: 3.9/5 (12 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Mexican
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 333
% Daily Value**
Total Fat 19g
30%
Saturated Fat 8g
13%
Unsaturated Fat 2g
Cholesterol 95mg
32%
Sodium 210mg
9%
Total Carbohydrate 21g
7%
Dietary Fiber 2g
9%
Sugars 3g
Protein 19g
Vitamin A  9%Vitamin C  74%
Calcium  8%Iron  13%
Potassium  16%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Meatballs in Chipotle Sauce

Date Added: July 17, 2009

Ingredients:

1/2 Cup Beef Broth
1/4 Teaspoon Cumin Seed ground
2 Tablespoons Flour
1 Egg beaten
1 Onion chopped
2 Cloves Of Garlic chopped
1 Cup Tomato Sauce
1/2 Teaspoon Oregano dried
1/3 Cup Onion finely chopped
3 Tablespoons Vegetable Oil
1/2 Pound Beef ground finely
1/2 Pound Ground Pork ground finely
1 Tablespoon Cilantro fresh minced
2 Chipotle Chili Peppers canned in adobo sauce- save 2tblspoons from chiles
6 Tortillas
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Directions:

1. MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove, and keep warm.

2. SAUCE: To make the sauce, add the oil to the pan and saute the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through.

3. TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain. To serve, place the lettuce in each of the tortilla cups, top with the albondigas, and serve.

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Dietary Notes:
This recipe is high in Vitamin C with 74% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Tomato, Pork, Garlic, Hot Pepper, Beef, Cilantro, Onion allergies.
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