Ingredients

The following ingredients have 5 Servings
  • 1 pound ground beef
  • 1/2 cup shredded zucchini
  • 1/2 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup chopped cilantro, plus more for garnishing
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground allspice
  • 1 egg
  • 1/4 cup cracker crumbs
  • Cotija cheese crumbled, for garnishing
  • Bread or tortillas, for serving
  • 1 (14-ounce ) can diced tomatoes
  • 2 chipotle chiles in adobo sauce
  • 1/4 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon ground allspice
  • 1 cup chicken broth
  • 1 tablespoon lime juice
  • Salt

Instruction

  • To make the meatballs, place in a large mixing bowl the ground beef, zucchini, onion, garlic, cilantro, salt, black pepper, cumin, oregano, chili powder, allspice, egg, and cracker crumbs. Either using your hands or a spoon, mix all the ingredients until well combined.
  • Preheat the oven to 375°F and lightly grease a large baking sheet or 2 large cast-iron skillets. Form the meat into tablespoon-sized meatballs and place on the sheet (you should get about 28). Bake the meatballs for 20 minutes or until lightly browned.
  • Meanwhile, in a blender mix together the tomatoes, chipotle chiles, onion, garlic, cumin, oregano, allspice, chicken broth, and lime juice. Blend until a smooth puree is formed. Adjust the seasonings and add salt to taste.
  • Pour the tomato-chipotle sauce into a large pot, but wait until the meatballs are done before turning on the heat. When the meatballs are done, bring the pot to a boil and then turn down the heat to a simmer. Add the meatballs to the pot and continue to simmer covered for 30 minutes.
  • Serve warm with bread or tortillas, garnished with cilantro and crumbled Cotija cheese.