Meatballs In Chipotle Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 lbs ground lamb
• 1 medium onion, coarsely grated and squeezed firmly to remove excess liquid
• 1 small zucchini, coarsely grated and squeezed firmly to remove excess liquid
• 1 large egg
• 1/4 cup dried breadcrumbs
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cumin
• 1 -2 chipotle chile in adobo
• coarse salt and pepper
• 1 (28 ounce) can whole peeled tomatoes with juice
• 2 tablespoons vegetable oil
• cooked rice, and
• chopped fresh cilantro, for serving (optional)

Recipe

• 1 in a medium bowl, combine lamb, onion, zucchini, egg, breadcrumbs, oregano, cumin, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix well with a fork. form into 16 (2-inch) balls; transfer to a plate, and place in freezer until firm, 10 to 15 minutes.
• 2 meanwhile, combine tomatoes and chiles in a blender; process until smooth, and set aside.
• 3 heat 1 tablespoon oil in a large, straight-sided skillet over medium-high heat. add half the meatballs; cook until brown, turning often, 4 to 5 minutes; transfer to a plate. repeat with remaining oil and meatballs.
• 4 reduce heat to medium-low. add pureed sauce and return all meatballs to skillet. cover; simmer, stirring occasionally, 30 minutes. uncover, and simmer until sauce is thickened, 5 to 10 minutes more. season with salt and pepper. serve over rice, sprinkled with cilantro, as desired.