A traditional Mexican dish of browned pork meatballs in a smoky chipotle-tomato sauce. Easy to prepare with readily available ingredients and widely loved by diners.
fresh mintadjust to taste; parsley or cilantro may be substituted
cooked riceor substitute ¾ cup fresh breadcrumbs
table saltor 2 tsp if using Diamond Crystal salt1 tsp
canned fire-roasted diced tomatoes1 can
canned chipotle peppers in adoboincrease for more heat if desired2 pieces
canning liquid from chipotles1 tbsp
Mexican oreganoparsley may be substituted
stock or wateror wine or beer (about ⅓ cup) to thin the sauce
fresh parsleyfor garnish, optional
Steps
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1
Finely mince the garlic cloves, ensuring an even, small chop for consistent distribution through the meat.
2
Add the minced garlic and egg to the ground meat.
3
Chiffonade the mint leaves and chop finely into small pieces, then add to the meat mixture. Parsley or cilantro are good substitutes if mint is unavailable.
4
Roughly chop the cooked rice to break up the grains and create finer distribution. If unavailable, use fresh breadcrumbs instead of dried.
5
Add the chopped rice to the meat mixture.
6
Add salt (1 tsp table salt, or 2 tsp if using Diamond Crystal salt).
7
Gently combine all ingredients until evenly mixed, avoiding overworking the mixture.
8
Divide the mixture into 12 equal portions and gently roll each into a ball using light pressure to avoid dense, tough meatballs.
9
Heat a large skillet (preferably 12-inch cast iron) over medium heat. Brown the meatballs on all sides, turning occasionally for about 10 minutes until evenly golden.
10
While the meatballs brown, prepare the sauce by combining the entire can of fire-roasted tomatoes.
11
Add 2 chipotle peppers and 1 tbsp of the canning liquid to the tomatoes, adjusting the number of peppers based on desired heat level.
12
Lightly crush 2 garlic cloves to remove the papery skin and add to the mixture.
13
Add Mexican oregano, crushing whole leaves between your palms to release oils. Parsley or a small amount of mint may be used as alternatives, though oregano is typical.
14
Blend the mixture into a coarse puree.
15
Once the meatballs are beautifully browned, reduce the heat to medium-low and pour the sauce over them. Spoon extra sauce over any uncovered portions to ensure flavour infuses the meatballs.
16
Cover the skillet (a rimmed baking sheet works well) and simmer over medium-low heat for about 10 minutes until the meatballs are cooked through.
17
Remove the cooked meatballs to a serving platter, leaving as much sauce as possible in the pan.
18
Add stock, water, or wine (about ⅓ cup) to the sauce to thin it to the desired consistency, or substitute beer if preferred.
19
Taste the sauce and season with additional salt as needed to bring flavours into perfect balance.
20
Pour the finished sauce evenly over the meatballs. Roughly chop fresh parsley if available and sprinkle over the top as garnish.
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