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Tex-Mex Meatballs with Chili Gravy

Chipotle Spiked Meatballs with Chili Gravy, Queso Fresco and Cilantro... a Tex-Mex spin on Italian meatballs!

Yields 12 meatballs

Ingredients:

1 pound 80/20 ground beef
1 egg, lightly beaten
2 slices of bread
½ cup milk
2 chipotle peppers in adobo, plus 1 tablespoon of adobo sauce
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon granulated garlic
2 shallots, minced and sauteed
1 teaspoon salt
½ teaspoon pepper

Directions:

1. Preheat oven to 375ºF.
2. In a small saute pan, heat 1 tablespoon of olive oil to medium heat, add shallots and cook for 5 minutes. Remove from heat and let cool.
3. In a small bowl, tear the bread slices into small pieces, add the milk, set aside.
4. In a larger bowl combine all the remaining ingredients, add in the bread/milk mixture and the cooled shallots. Make 12 meatballs.
5. Heat a large saute pan to medium heat, add the meatballs and cook for a few minutes on each side, until browned. Transfer to baking sheet and finish cooking in the oven for 8 to 10 minutes.

To serve, add 2 to 3 meatballs to some cooked pasta, top with chili gravy, crumbled queso fresco and chopped cilantro. Really good as a meatball torta with refried beans, avocado, tomato and melted jack cheese! Make smaller meatballs and serve as an appetizer.

Chili Gravy Ingredients:

1 small white onion, diced
3 cloves garlic, minced
One 6-ounce can tomato paste
One 8-ounce can tomato sauce
5 tablespoons chile ancho powder or other mild chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
Salt and pepper
Olive oil
4 tablespoons flour
2½ to 3 cups beef broth

Chili Gravy Directions:

1. In a medium saucepan heat 4 tablespoons of oil to medium heat, add the onions and cook for 5 minutes. Add the garlic and cook for 1 more minute. Add flour and cook until a light golden color (about 5 minutes).
2. Add tomato paste, sauce, cumin, paprika, cayenne, chili powder, 1 teaspoon salt, and ½ teaspoon salt and beef broth. Stir well to combine. When the sauce comes to a boil, reduce heat, cover and cook for an additional 30 minutes to thicken the sauce. Taste for salt.

Note: This sauce can be used as a gravy for meatballs, meatloaf ... taste great over pasta or for Tex-Mex beef enchiladas.

Note: This is a special edition IMUSA Saute Pan with the Autism Speaks logo.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Chorizo Pozole Soup with Lime Pickled Red Onions
Dulce de Leche and Chocolate Chip Chimichangas

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Tags: Appetizers, Beef, Meatballs, Tex-Mex

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Comment by Sonia Mendez Garcia on October 14, 2012 at 9:05am: Thanks Cynthia!!!! Yuou are too kind...:) and I do love this recipe! Enjoy it and let me know what you think.

Comment by Cynthia Combest on October 14, 2012 at 7:24am: I have one word for this recipe - Incredible! Sonia is marvelous.

Comment by Sonia Mendez Garcia on October 8, 2012 at 7:24am: Thanks Carrie Vaughn!! I always have fun with Tex Mex! There are no right or wrong ways, just have fun!! The chili gravy is super tasty and work well with any beef dish...:)

Comment by carrie vaughn on October 7, 2012 at 9:32pm: love this thank you

Comment by Sonia Mendez Garcia on May 2, 2012 at 2:01pm: No, hahha...I have the most fun creating with my leftovers.....my husband doesn't have a clue! ha ha!

Comment by Leslie Ann Vivian Longoria on May 2, 2012 at 2:00pm: Thats a good idea about the left overs. :) Waste not, want not.

Comment by Sonia Mendez Garcia on May 2, 2012 at 1:58pm: Thanks Leslie Ann, my husband loved them with lot's of soft bread to soak up the gravy! ha ha ha...going to use the leftover meatballs on a pizza today!

Comment by Leslie Ann Vivian Longoria on May 2, 2012 at 1:55pm: Gonna give it a try. Looks delicious.

Comment by Sonia Mendez Garcia on May 2, 2012 at 1:28pm: Thanks Cindy!!! I love Texas cooking and love combining it with the Mexican flavors I grew up with....makes the cooking experience more fun!

Comment by Cindy Kennedy on May 2, 2012 at 1:25pm: That looks seriously good!