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Mexican Meatballs


1 1/2 Pounds ground beef
1 Large egg
3/4 Cup plain dried bread crumbs
1 Teaspoon salt
1/2 Teaspoon ground black pepper
3 Garlic cloves, minced
1 Can tomatoes
1 Canned chipotle chile in adobo
2 Teaspoons vegetable oil
1 Small onion, minced
1 Teaspoon ground cumin
1 Cup chicken broth
1/4 Cup chopped fresh cilantro


In large bowl, mix ground beef, egg, bread crumbs, salt, pepper, 1/4 cup water, and one-third of garlic until blended. Shape into 1 inch meatballs. in blender, blend tomatoes with their juice and chipotle until smooth.

In a dutch oven, heat oil over medium heat. Add onion and cook, stirring often, 5 minutes or until tender. Stir in cumin and remaining minced garlic; cook 30 seconds. Stir in tomato mixture and chicken broth; heat to boiling over high heat.

Add meatballs, heat to boiling. Reduce heat to low and simmer, uncovered, 30 minutes or until meatballs are cooked trough. Sprinkle with cilantro.

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Nutritional Information
Per Serving

no nutrition information available

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