Mexican Meatballs

How to make Mexican Meatballs:

Step 1 – Line a baking sheet with aluminum foil and place tomatoes on top. Set the oven rack directly underneath the broiler and turn the broiler on high.

Step 2 – Broil the tomatoes for 3-4 minutes, or until the skin is blackened and blistered. Carefully flip over the tomatoes and broil for another 3-4 minutes, or until the skin is blackened and blistered on all sides. Remove from the oven and set aside.

Step 3 – Preheat the oven to 450°F.

Step 4 – Add ground pork, breadcrumbs, egg, onion, 2 cloves garlic, 1 tsp salt, cumin, and coriander to a large mixing bowl. Gently combine using your hands until everything is just mixed. Be careful not to overmix or they may come out tough.

Step 5 – Shape the mixture into 16 meatballs and set aside.

Step 6 – Heat olive oil in a large cast-iron skillet (or other oven-safe skillet) over medium-high heat. Add meatballs to the skillet and sear until golden brown on one side, about 1-2 minutes.

Step 7 – Flip the meatballs over and transfer the skillet to the oven. Bake for 8 minutes, or until the internal temperature of the meatballs reach 160F.

Step 8 – While meatballs are baking, add the roasted tomatoes, 3 cloves garlic, chipotle peppers, adobo sauce, oregano, and 1 tsp salt to a large blender. Blend until smooth, or pulse a few times if you prefer a chunky sauce.

Step 9 – Remove the skillet from the oven and pour the chipotle tomato sauce on top. Be careful of any splatters since the skillet will be very hot!

Step 10 – Stir the sauce in the skillet and let it sit and cook with the residual heat for 2 minutes. Garnish meatballs with chopped cilantro and serve.

Recipe from the National Pork Board. This recipe is courtesy of Isabel Eats. Juicy Mexican pork meatballs covered in an addicting roasted tomato and smoky chipotle sauce. Ready from start to finish in only 40 minutes, they make a delicious weeknight dinner served over rice, veggies, or in a sandwich!