Southwestern Meatballs with Corn
Ingredients
| 1 (8oz) can of yellow corn, drained | ||
| 3/4 lb of ground beef | ||
| 3/4 lb ground pork | ||
| 1 jalapeno pepper, seeded and chopped | ||
| 4 cloves garlic, minced | ||
| 2 tbs fresh cilantro, chopped | ||
| 1/4 cup chopped scallions, white and green parts | ||
| 3/4 cups fresh breadcrumbs (Made by adding fresh bread to a food processor) | ||
| 2 large eggs | ||
| 1 tsp ground cumin | ||
| 1 tsp oregano | ||
| Sauce: | ||
| 2 (6 oz) cans of tomato paste | ||
| 1 and 1/2 cups chicken or beef stock | ||
| 1 tbs chili powder | ||
| 2 chipotle chilies in adobo sauce | ||
| 1 small onion, minced | ||
| 1 tsp garlic powder | ||
| 1 tbs cider vinegar |
Directions:
- Preheat oven to 375 degrees.
- Cover a baking sheet with foil and spray with cooking spray.
- In a large bowl, combine ingredients for meatballs.
- Form 40 golf ball sized meatballs and place on baking sheet.
- Bake for about 20 minutes or until the meatballs are firm and cooked through.
- Combine the ingredients for the sauce in a saucepan and bring to a simmer for about 15 minutes.
- Serve as a dipping sauce for the meatballs.
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