Meatballs in Chipotle Sauce

1. 1
   prep · ~5 min

   Make the meatball mixture.

   In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, half the minced garlic, half a teaspoon of cumin, a quarter teaspoon of salt, and a pinch of black pepper. Mix gently with your hands until just combined. Be careful not to overwork the meat or the meatballs will be tough.

   TIPMix until the ingredients just come together — overworking develops the proteins in the meat and makes the meatballs dense.
2. 2
   prep · ~5 min

   Shape the meatballs.

   Roll the mixture into 16 equal-sized balls, about an inch and a half in diameter. Place them on a plate or tray.

3. 3
   fry · ~10 min

   Brown the meatballs.

   1.Heat oil in a large, deep skillet over medium-high heat until shimmering.

   2.Add meatballs in a single layer, working in batches if needed to avoid crowding the pan.

   3.Cook, turning occasionally, until browned on all sides, about 5-7 minutes.

   4.Transfer the browned meatballs to a plate and set aside. Resist the urge to cook them all the way through — they will finish in the sauce.

   TIPA good crust on the meatballs builds the foundation of flavor for the whole dish.
4. 4
   saute · ~6 min

   Start the chipotle sauce.

   1.Reduce the heat under the skillet to medium. If the pan looks dry, add a tiny splash of water.

   2.Add the chopped onion to the same skillet and cook, stirring occasionally, until softened and starting to brown, about 4-5 minutes.

   3.Stir in the remaining minced garlic and cook until fragrant, about 30 seconds.

   TIPScrape up the browned bits left from the meatballs — that’s where the deep flavor lives.
5. 5
   simmer · ~16 min

   Build and simmer the sauce.

   1.Add the chopped tomatoes, chopped chipotle chiles, reserved adobo sauce, the remaining half teaspoon of cumin, dried oregano, and the remaining quarter teaspoon of salt to the skillet.

   2.Pour in the water and stir well, bringing the sauce to a gentle boil.

   3.Reduce the heat to low, cover, and let it simmer for 15 minutes. Stir once or twice to prevent sticking.

   TIPSimmer until the tomatoes have completely collapsed and thickened into a rustic sauce.
6. 6
   simmer · ~15 min

   Finish cooking the meatballs in the sauce.

   1.Gently nestle the browned meatballs into the simmering chipotle sauce.

   2.Spoon a little sauce over the tops of the meatballs.

   3.Cover the skillet and let them cook for another 10-12 minutes, or until the meatballs are cooked through and tender.

   4.Carefully remove the lid and let the sauce thicken for a final 2-3 minutes if it looks too thin.

   TIPCooking the meatballs covered in the sauce bathes them in flavor and keeps them exceptionally tender.
7. 7
   garnish · ~1 min

   Garnish with fresh cilantro and serve hot.

   Transfer the meatballs and sauce to a serving dish. Sprinkle generously with chopped cilantro. Serve immediately with warm tortillas or steamed rice to soak up every drop of the smoky sauce.

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