Mexican style Meatballs


2 (28 ounce) cans diced tomatoes with juice
8 oz. can of tomato sauce
3 chipotle peppers in adobo sauce
4 teaspoons vegetable oil
2 small onions, minced
4 cloves garlic, minced
2 teaspoons ground cumin
2 cups chicken broth
1 teaspoon salt
2 tablespoons sugar
1/2 cup chopped fresh cilantro, for garnish
Frozen meatballs

Pour the diced tomatoes into the container of a blender along with the chipotle peppers. Blend until smooth, and set aside.

Heat the oil in a large Dutch oven over medium heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon of salt, and mix well.
Add the meatballs to the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.

Potluck Idea: Put this sauce together the night before. Then the day of party I just threw the meatballs in the crock pot with the sauce and a few hours later, they were done! Everyone loved them.

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