Mexican Meatballs


3 pounds tomatoes, chopped
1 medium white onion
6 garlic cloves
2 teaspoons canned Chipotle chiles
1/2 teaspoon ground cloves
2 tablespoons olive oil
1 pound ground beef
1 pound ground pork
1/2 cup bread crumbs
1 egg
1 1/2 teaspoon oregano
3 tablespoons drained capers
Salt and pepper (to taste)

  1. Puree tomato, onion, garlic, chiles, cloves in blender.  Heat oil in large skillet over medium-high heat.  Add tomato mixture.  Cover and cook, stirring occasionally, until sauce thickens slightly (about 10 minutes).   Season with salt and pepper.
  2. Combine beef, pork, bread crumbs, egg, oregano, and add 1/2 cup of cooled tomato sauce.  Mix well.  While forming a generous tablespoon of the meat mixture into a ball, insert 3 capers into the center; reshape ball.  Repeat with remaining meat and capers.
  3. Bring tomato sauce back to a simmer over medium heat.   Add meatballs to sauce and cook, simmering meatballs and turning them occasionally, until they are cooked through (about 20 minutes).  Serve with Rice.
Cook's Note