Had an idea today and thought about making Mexican flavored meatballs. I did something similar before but today I thought that instead of adding breadcrumbs I’d add crushed tortilla chips instead for more of a taco taste. Then I needed sauce so I thought a guajillo chili laced tomato sauce would be good with them. This came out tasty and delicious. I note that I did use lots of ingredients for the meatballs that you might not have. I also might have made more sauce than you will use for the meatballs. Extra sauce can be used for tacos, enchiladas, and burritos or can be frozen for. a latter use. For most people the meatballs will be six servings.

Ingredients for around 6 servings

2 oz guajillo dried chilies – washed off, stems off, shake out the seeds (sauce)

4 cups hot water (sauce)

2 lbs tomatoes (skins removed and slow roasted) or use Italian canned (sauce)

6 garlic cloves – ground to paste (sauce)

1 onion – fine dice (Sauce)

2 Tablespoons (slightly heaping) reduced sodium vegetable bouillon paste (I use Better than Bouillon Brand…..(this is healthier and tastier than salt) (sauce)

4 Tablespoons apple cider vinegar (sauce)

2 Tablespoons fresh epazote – chopped (sauce)

2 Tablespoons fresh cilantro – chopped (Sauce)

1 lb ground meat (I used lean 93% ground turkey)

2 oz tortilla chips crushed to crumbs (preferably Calidad Brand White Corn Chips)

2 eggs – lightly beaten

1 Tablespoon (slightly heaping) reduced sodium vegetable soup paste (preferably Better Than Bouillon. Brand reduced sodium vegetable soup paste…this is less sodium than salt and better tasting than salt)

1 hot chili (or to taste) (I used one fire roasted hatch chili) – chopped fine

1 teaspoon ground black pepper

1 teaspoon ground cumin

1. teaspoon chili powder

1/4 teaspoon cayenne pepper

1/2 teaspoon ground annatto (also called achiote)

1 teaspoon ground chipotle

1/2 cup. scallions sliced thin ). a few. extra. for finishing

1/2 cup cilantro chopped (fine stems are ok to use) a few extra for finishing

1 Tablespoon fresh epazote

3 garlic cloves – ground to paste

1/4 small onion – grated or mince fine

1 Tablespoon water

non stick spray

Directions

Set oven to 350 degrees F.

The guajillo chili pods go in a single layer on a sheet pan to toast. Put them in for two minutes on the middle rack and then turn them over and give them one more minute. The pods should have darkened and should smell aromatic. Many more seeds are in them and now you can shake the rest of the seeds out.

Put the chili pods in very hot. or boiling water 4 cups of water. Leave them soften up. for around 30 minutes. After 30 minutes put this water and chili pods and soup paste on medium high heat. Add the onions and when this boil use a stick blender to blend it. up. Let it cook about ten minutes. Now add the tomatoes and blend again. Add the garlic, vinegar, epazote, and cilantro. Blend again. Taste and adjust seasoning iif necessary.

Make the meatballs. Set oven to 350 degrees F.

Use non stiick spray and spray sheet pans for around 20 meatballs.

In a large bowl mix together ground meat, tortilla chips, eggs, soup paste, hot chili, black pepper, cumin, chili powder, cayenne, annatto, chipotle, scallions, cilantro, garlic, epazote, onion. Mix well. The mixture will be kind of soft. But might need to be slightly softer. I added just one tablespoon of water. Too much water will make mushy meatballs. Not enough water and the meatballs can be dry. I do warn you that this mixture will be sticky and is hard to work with but does make great meatballs. I make my meatballs about 1.3 ounce each and space them out a little so they can cook. Use the middle rack for most of the meatballs and the lower rack for the rest. Cook till cooked threw. In my oven this takes 15 minutes.

Serve with the guajillo sauce. Finish with a small amount of fresh cilantro and epazote.

This goes well with chipotle lime butter green beans.

ENJOY!!!