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Start with the meatballs. In a large saute pan with high sides, heat olive oil over medium heat. Add onions, garlic, just a dash each of cumin, coriander, and oregano, salt and pepper. Cook for 5 minutes. Remove to a large mixing bowl. Add the remainder of the meatball ingredients to the onions and garlic. Mix everything together with your hands. The mixture will be fairly moist, but this ensure a tender meatball. Roll the mixture into golf ball sized meatballs and set on a plate. In the same saute pan, keep the heat at medium and drop in the meatballs. You will likely have to do this in two batches. Saute on all sides, about 6 minutes total, until a brown crust has formed. Remove and set aside. Add a dash more olive oil to what is left in the pan. Add the onion, garlic, chilies, salt and pepper. Saute for 3 minutes and add the rest of the ingredients. Make sure you break up the whole tomatoes with your hand or the back of a wooden spoon. Cover and bring to a simmer. Once sauce is simmering, drop in meatballs. Cover and lower heat to low. Let simmer for 20-30 minutes. Serve with cilantro rice, Greek yogurt or sour cream, and fresh cilantro.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy Mexican oregano — different species from Mediterranean
Thin Mexican sour cream — drizzle on tacos, enchiladas, soups