Mexican Meatballs With Mint And Chipotle Recipe

Serves 6

Ingredients:

• 1/3 cup long- or extra-long grain white rice
• 2 pounds ripe tomatoes or 5 cups canned tomato puree
• 1/4 cup coarsely chopped white onion
• 1-2 chipotle chiles in adobo sauce (optional), plus 1-2 tablespoons adobo sauce
• 4 garlic cloves
• 7-8 fresh mint leaves, plus chopped mint for garnish
• 1 1/2 pounds ground turkey or chicken
• 2 large eggs, lightly beaten
• 1 teaspoon kosher or coarse sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons vegetable oil
• 1 cup chicken or vegetable broth

Directions:

1. Cook the rice in boiling salted water for about 6 minutes, or until al dente. Drain and set aside.

2. If using whole tomatoes, place them in a medium saucepan, cover with water, and bring to a simmer over medium-high heat. Simmer for 8 to 10 minutes, or until the tomatoes are softened. Remove with a slotted spoon and place in a blender or food processor, along with ¼ cup of their cooking liquid. Or, if using the tomato puree, pour it into the blender. Add the onion, chipotle chiles (if using), adobo sauce, and 2 of the garlic cloves and puree.

3. Meanwhile, in a molcajete, mash the 2 remaining garlic cloves and the mint leaves until roughly pureed. Alternatively, mince together with a sharp knife.

4. In a large bowl, combine the turkey, eggs, rice, mint-garlic puree, ½ teaspoon of the salt, and the pepper. Mix thoroughly with your hands or a spatula.

5. Puree the tomato mixture until smooth. Heat the oil in a Dutch oven or other large pot over medium-high heat. Add the tomato puree and simmer for about 8 minutes, or until it thickens and changes color to a deeper red. Add the chicken broth and the remaining ½ teaspoon salt and reduce the heat to medium-low.

6. Set out a small bowl of water. Wet your hands and shape the turkey mixture into 1- to 2-inch meatballs, placing them gently into the simmering liquid as you go.

7. Cover the pot and simmer over medium-low heat for 20 minutes. If you want the sauce to thicken a bit more, which I always do, uncover the pot and let simmer for 10 more minutes. Serve garnished with chopped mint.

Source: www.patijinich.com