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Chipotle Meatballs

Created by sweetness_664 on June 8, 2012

SAUCE
3 tablespoons olive oil
1 medium yellow onion (about 1 cup chopped)
3 garlic cloves, minced
2 teaspoons dried oregano
1 to 3 chipotles in adobo (canned, minced fine and sauce reserved, depending on the heat that you want)
1 can (28 ounce) crushed tomatoes (preferably fire-roasted)
1/2 cup beef broth (or chicken broth)
Salt & pepper

Step 1: Preheat oven to 400°F. Mix all the meatball ingredients together in a large bowl and mix well with your clean hands for a minute or two. You want the mixture to be well integrated, but you don't want to overwork it or the meatballs will be tough.
Step 2: With wet hands or an ice cream scoop, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish, or, if you have one, a mini-muffin tin. Bake until lightly browned, about 15 minutes.
Step 3: While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and oregano and cook for 1 minute, then add the minced chipotles, the can of tomatoes and beef broth. Mix well and add salt. If you want more chipotle flavor, add the reserved chipotle sauce spoonful by spoonful, mixing and tasting between spoonfuls. Boil the sauce uncovered as the meatballs cook.
Step 4: When meatballs are ready, put them into the sauce. Cook uncovered for about 30 minutes. serve with rice.