Makes 6 portions
3 pounds Tomatoes, quartered
2 garlic cloves, peeled
½ white onion
3 chipotle chiles in adobo, canned
4 teaspoons dried oregano, divided use
2 tablespoons vegetable oil or lard
¾ cup stale bread, broken into pieces
½ cup milk
1 pound ground beef
1 pound ground pork
1 egg, lightly beaten
Salt to taste
Ground black pepper to taste
- Blend the tomatoes, garlic, onion, chipotle chiles, and 2 teaspoons of oregano. Add water, as needed, to blend smoothly. If mixture is not smooth, pass it through a small mesh strainer and set aside.
- Heat the oil in a large sauté pan or Dutch oven (large enough to hold 15 meatballs in one layer) over medium heat. Fry the tomato mixture until it changes color, about 10 minutes. Season with salt and reduce heat to a slow simmer. Remove ½ cup of the cooked tomato mixture for the preparation of the meatballs.
- Place the bread in a bowl, add milk, and soak for 10 to 15 minutes. Squeeze the excess moisture out of the bread.
- In a large bowl, mix together the ground beef, ground pork, remaining oregano, soaked bread, egg, salt, and pepper. Add the reserved tomato sauce, as needed, to produce 15 two-ounce meatballs with a firm consistency. Add more egg or bread, if necessary. Let meatballs rest for 30 minutes.
- Carefully place the meatballs into the simmering tomato sauce and cook for 15 to 20 minutes on low heat. Flip the meatballs over and cook until the meatballs are firm, approximately 10 to 15 minutes.
- Serve two meatballs per person with a generous amount of sauce.
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