I would say that the two most often prepared ethnicities of food in this house would be Italian and Mexican. I can never go wrong with either when it comes to feeding my hungry troops. This recipe offers a little of both on the same plate. When I told my Dad what we were having his ears perked up and he was ready for the invite. The Hubs gave me the “that’s interesting” look too. The result was rich and tasty and a snap to prepare in the slow cooker. You should give it a shot for your hungry troops too.
Buon Comida!
To your spice grinder/coffee grinder/mortar and pestal add 1 tsp of cumin seeds |
Add 4 cloves of garlic, the leaves from 2 stems of fresh Oregano and leaves from 1 stem of fresh Thyme. Whirl that baby up and make a paste. |
Heat up your frying pan to medium-high and toss in your bits of pasilla. You want to get a little sear going which will soften the chiles up. |
Toss the seared pasillas into a bowl and then cover with the can of crushed tomatoes. This will help soften them more. |
Back in the same frying pan add 1 tbsp of vegetable oil and saute a chopped onion. Don’t over cook so medium heat is where you want to be. Soft fragrant onions, not charcoal bits. |
To your sweet onions add the spice mixture you made earlier and heat it through, about 3 minutes. |
Toss the onion spice mixture into your food processor or blender. |
Then in goes the pasilla/tomato combo |
Toss in the chipotle chiles. |
Add a teaspoon of salt and blend it well. You should have what resembles thick salsa. |
Add 1 cup of chicken stock to thin the sauce and blend again. |
Pour the deliciousness into the crock pot and turn it on low and cover. Now on to the meatballs. |
To 1 1/2 lbs of ground beef, pork or turkey add 1 egg, 2 tsp salt, 1/2 of a white onion chopped and the spice mixture. |
Add 3 cloves of garlic, crushed and mix it all together. |
Add 3/4 cup of Panko Breadcrumbs (found in the aisle with Japanese food products). You could also use saltine crackers or regular bread crumbs. Mix it all up and start forming 1 inch balls. |
Toss them into the chile sauce and cover. Cook them on low for about 3 to 4 hours. The longer they go the chances are you’ll have a chunky meat sauce and not glorious meat balls so don’t overdo it. |
Recipe By:
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
Crispy on the outside and mooing on the inside!! LOL!! You crack me up!
This dish just sounds so darn delicious! I love your photos too.
Debbie
Thanks for popping over Eftychia! The meatballs were awesome. Unfortunately for me, my carnivorous boys at the leftovers! 🙂 I just added your blog to my reader. Looking forward to your future posts!
Farmgirl Hugs!
Heather
What a delicious meal. These meat balls look so tasty. Thank you for sharing this recipe with us. The photos are very nice!