Mexican Meatballs in Chipotle Sauce

If you want to try a recipe that gives you a punch of mexican flavor, this one is a winner! My husband gave it a 10, which is hard to come by in this house!

Ingredients:
Puree
2 cans of Rotel Tomatoes with Green Chiles
1/4 cup of chopped onion
2 tsp of minced garlic
1 minced chipotle in adobo sauce
1 tbsp apple cider vinegar
1 tbsp of brown sugar
1/2 tsp of yellow mustard
1 tsp tomato paste
Juice of 1 lime
Salt & Black Pepper to taste

Mix
1 lb of ground pork
6 oz of ground chorizo sausage
2 eggs
1/2 cup grated onion
3 slices of bread
1/3 cup milk
2 tbsp sour cream
2 tbsp minced garlic
1-1 1/2 tbsp minced lime zest
1 minced jalapeno pepper, ribs and seeds removed
3 tbsp dried oregano
2 tbsp chili powder
1/2 tsp each salt & black pepper

Oil for cooking

Directions: Preheat oven to 450 degrees. Puree all sauce ingredients in blender/food processor. You may choose to leave one can of tomatoes whole, add at the end. Soak bread in milk for a few minutes. Mix all of meatball ingredients together in a separate bowl, including bread and roll into balls (about the size of a golf ball). Heat oil in a saute pan over medium. Add meatballs and brown for four minutes, turning once. Place meatballs into oven safe dish, pour sauce over the top. Place into oven and bake for 10-20 minutes until meatballs are fully cooked. Serve over rice or pasta.

Enjoy!