Directions
- 1 1/2 lb ground beef
- 1 egg
- 3/4 c plain dry breadcrumbs
- 1/2 tsp black pepper
- 1 tsp salt
- 1 garlic clove, minced
- 1/4 c water
Combine all ingredients in a large bowl and mix until well blended. Shape the mixture into 3/4-inch meatballs, rolling them gently between your palms.
- 1 (28 oz) can stewed tomatoes
- 1 chipotle chile in adobo
In a blender, combine the tomatoes with their juice and the chile.
- 2 tsp oil
- 1 small onion, minced
Heat the oil in a 5-quart Dutch oven over medium heat. Add the onion and cook, stirring often, for about 5 min or until tender.
- 1 tsp ground cumin
- 2 cloves garlic, minced
Stir in; cook 30 seconds.
- 1 qt chicken broth
- 1/4 tsp salt
Stir in; heat to boiling over high heat. Add raw meatballs; heat to boiling. Reduce heat to low; simmer, uncovered, 30 minutes.
NOTES
- This is an excellent meal for leftovers.