Mexican Meatballs

1. 1

   In large bowl, combine ground beef, bread crumbs, egg, one-third of garlic, salt, pepper, and water just until well blended but not overmixed.

2. 2

   Shape mixture into 1-inch meatballs, handling meat as little as possible.

3. 3

   In blender, puree tomatoes with their juice and chipotle chile until smooth.

4. 4

   In nonreactive 5-quart Dutch oven, heat oil over medium heat.

5. 5

   Add onion and cook, stirring often, until tender, about 5 minutes.

6. 6

   Stir in cumin and remaining garlic; cook 30 seconds.

7. 7

   Stir in tomato mixture and broth; heat to boiling over high heat.

8. 8

   Add meatballs; heat to boiling.

9. 9

   Reduce heat and simmer 30 minutes.

10. 10

    To serve, sprinkle with cilantro.

11. 11

    Nutritional information is based on one serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.