Meatballs In Chipotle Sauce(Albondigas Enchipotladas)

1. 1

   Heat a small skillet over medium-low heat.Add cumin seeds and toast,stirring constantly until they begin to pop and remove immediately from heat.Grind cumin seeds to a fine powder in a spice grinder,set aside.

2. 2

   Peel all garlic cloves and the onion.Mince 5 of the cloves of garlic and leave 4 whole.Grate the onion very finely or you may mince it,but it must be very very fine or the meatballs will not hold together well.

3. 3

   Mix together meat,1 teaspoon of the cumin,the minced garlic,the onion and the rice;form into meatballs using about 2 tablespoons for each meatball;set aside.

4. 4

   Now roast the tomatoes.There are several ways to do this:you may roast them in an iron skillet over medium high heat until charred in places on both sides or you may put then under a hot broiler about 15 minutes,turning halfway through until charred and softened.Tomatoes could also be roasted directly over a flame if you have the means to do this.

5. 5

   In a blender combine tomatoes,1 teaspoon cumin,1 cup broth, and all remaining ingredients for the sauce.Blend to a smooth sauce.

6. 6

   Heat the oil in a large heavy skillet or dutch oven over medium heat until a drop of sauce sizzles in the oil.Add all of the sauce at once and stir for about 5 minutes.Sauce should be simmering.

7. 7

   Carefully drop in about 1/3 of the meatballs and reduce heat to medium.cook for about 6 minutes,stirring the sauce occasionally without disturbing the meatballs.Carefully turn all the meatballs and cook another 4-6 minutes until they are cooked through.Remove to a covered dish.

8. 8

   Add 1/2 cup broth to the pot,mix well.When sauce returns to a simmer cook a second batch of meatballs in the same manner.

9. 9

   Repeat for last batch of meatballs.Add all meatballs back to the pot and warm through.Serve over rice,if desired.

* Per serving · 4 servings · Values may vary.