Hector Ayala, co-founder of Loca Luna Mexican Cuisine, shows you how to spice up your meatballs.
1 small chopped onion
1 garlic glove
1 tablespoon adobo sauce from chipotle peppers
3 Tablespoons Vegetable Oil
3 Cups Chicken Stock
4 Tomatillos, husks removed
1 small onion
2 Chipotle Peppers
2 garlic cloves
1 Tablespoon chicken bouillon granules
5 sprigs of cilantro chopped
1 pound ground beef
1 pound ground pork
1 cup cooked rice
Blend tomatoes, 1 onion, 1 clove garlic and adobo sauce in a blender or food processor until smooth.
Heat oil in a large skillet over medium heat, cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, ork, and rice and stir to combine. Roll meat mixture into walnut-sized balls. Transfer meatballs to tomato mixture:simmer until meatballs are no longer pink in the center, 15 to 20 minutes.