Mini Meatballs in Chile Sauce

 Preparation Time:
30 Min
 Serving Size:

Ingredients

Type Measurement
Kief .15 oz
80% Lean Ground Beef 1 lb
Ground Pork .5 lb
Medium White Onion (finely diced) 1
Ground Allspice .25 tsp
Ground Cumin 1 tsp
Ground Coriander 1 tsp
Oregano 1.5 tsp
Salt .75 tsp
Black Pepper 1 tsp
Dried Bread Crumbs .5 cup
Large Egg 1
Olive Oil 2 tsp
SAUCE
Dried Pasilla or Guajuillo Chiles 3
Crushed Tomatoes (28oz) 1 cans
Canned Chipotle Peppers in Adobo Sauce 3
Olive Oil 1 tbs
Medium White Onion (finely diced) 1
Garlic (minced) 2 tsp
Ground Cumin .75 tsp
Ground Coriander .75 tsp
Dried Thyme .75 tsp
Dried Oregano 1 tsp
Salt and Pepper
Chicken Stock .5 cup

Directions

Step 1

Remove stems, seeds, and membranes from dried chiles and discard. Tear chiles into large flat pieces. Heat a large, preferably cast-iron, skillet over high heat. Add chile pieces and toast for a minute per side to soften -- do not brown. Purée chiles with the crushed tomatoes and their juices, chipotles, and a teaspoon or two of the adobo sauce in a food processor. Set aside.

Step 2

Heat olive oil in a large Dutch oven over medium-high heat. Add onion and sauté for about 10 minutes or until just starting to brown. Add garlic, cumin, coriander, thyme, oregano, salt, and pepper and sauté for another minute.

Step 3

Transfer contents of Dutch oven to the food processor. Purée until smooth. Add chicken stock or water, as necessary, to achieve a proper consistency -- thick, but liquid enough to coat the meatballs.

Step 4

Cook sauce in the Dutch oven over medium-low heat, stirring occasionally while you prepare the meatballs.

Step 5

Combine beef, pork, diced onion, garlic, allspice, cumin, coriander, oregano, salt, pepper, bread crumbs, egg, and hash, kief, or ground bud in a large bowl.

Step 6

Use clean hands to mix until all ingredients are well combined. Form into small balls, using about 1 1/2 tablespoons per meatball.

Step 7

Return skillet to heat over medium-high heat and add 2 teaspoons oil. Add meatballs and cook just until starting to brown -- do NOT cook them through.

Step 8

Cook in batches if necessary so as not to overcrowd the skillet. Add browned meatballs to the pot of simmering sauce. Cover and simmer on low, stirring occasionally, for about 20 minutes or until cooked through.

Step 9

Freezer Friendly! Cool completely. Package meatballs and sauce together in a plastic freezer bag. Reheat frozen or thawed meatballs and sauce on the stovetop over medium heat or in the microwave, stopping every minute to stir, until just heated through.

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