• Total: 45 Min
• Prep: 20 Min
• Cook: 25 Min
• Yield: 40-50 small meatballs

FOR THE MEATBALLS

• 1/2 kilo of lean ground beef (feel free to use Ground Turkey,* Pork, or Chicken)
• 1 small onion chopped finely (I use red onions) use whichever you prefer
• 1 large clove garlic chopped finely
• 1/2 – 1  bunch of cilantro chopped finely (save some to sprinkle on top when ready to serve)
• 1 T Worcestershire sauce
• 1 T ground cumin
• 1 egg (this batch IN THE PHOTO ABOVE did not have egg and still turned out beautifully!)
• Season well with salt & pepper
• Breadcrumbs are optional (never put them in personally)

*Caution Turkey is very lean and tends to dry out so careful on the cooking time

Optional – Chop 2 tablespoons of chipotles in adobo sauce and add them to this mixture for extra smokey spice OR add them to the sauce.

FOR THE SAUCE

• 1 small onion chopped
• 1 large clove garlic chopped
• 500 grams of chipotle sauce
• 1 liter of tomato sauce
• Season with salt and pepper

Optional – add 2 tablespoons of chopped chipotles in adobo sauce as mentioned above in the meatball section. Cooking the Sauce In a medium or large saucepan (on medium/high heat), saute the onions for a min or two then add the garlic. Cook until onions are translucent (5-6 minutes) then add the chipotle and tomato sauces, and the optional chipotles in adobo. Simmer for 8-10 minutes (see Cooking Tip below) – then add the meatballs (which you can prepare while this sauce is simmering). Once the meatballs are added – turn down the heat to low and let them soak up the sauces and give them a few more minutes (5 approx or until cooked through). Then season with salt and pepper close to the end of the cook. If you decide to make larger meatballs, you will need to account for the extra time to cook. *Cooking Tip: While the sauce is simmering – start your prep for the meatballs and by the time you are finished prepping you can add them directly to the Sauce – IF you find your meatball prep is taking longer, just turn down the sauce to low and add the meatballs when ready.  Prepping The Meatballs After you have chopped and prepped all the ingredients – mix them together (by hand preferably) then form them into bite-size meatballs and put them aside on the baking sheet or plate.  Browning The Meatballs In a lightly oiled preheated frying pan on medium heat – lightly brown all meatballs, but don’t cook them through – about 1-2 minutes in total is sufficient as they will also cook in the sauce. Once you’ve browned the meatballs and sauce has been simmering, transfer them directly to the sauce. See Cooking Tip in sauce directions for an explanation. Let’s EAT!… But before you do, make sure to add the chopped cilantro you set aside for added color and flavor! And, if you wish to add cheese, try Nutritional Yeast to add that cheesy flavor that’s also packed with vitamins, minerals, and amino acids.  Note: Serve the same day OR leave overnight for added flavor and reheat on the Stovetop. I tend to make this up and freeze portions and thaw out when necessary, so I’m always prepared to have a great-tasting nibble or dinner on hand. Enjoy! Enjoy them alone as an appetizer with toothpicks, or in a bun as a meatball sandwich, or on top of ANY pasta! I happen to LOVE soba noodles, wild rice & quinoa as my healthy options. BUEN PROVECHO!