Meatballs - Two Ways

Old fashioned meatballs dressed in Spicy Chipotle Sauce (Mexican) and Saffron Wine Sauce (Spanish).

For the meatballs:

Ingredients:

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1 large egg
• 3 cloves garlic, finely minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• salt and pepper
• 1/2 cup bread crumbs

Directions:

• Preheat the oven to 400 degree F. In a large mixing bowl, mix together all the ingredients using your hands (or wooden spoon) until well incorporated. Refrigerate for at least 1 hour.
• Using your hands, shape the meatballs into rounds, about 1-inch in diameter each. Place meatballs on the baking sheet (or individual mini muffin pan) and bake for about 20 minutes or until cooked through. Remove meatballs from the pan and cool down. 

For the Spicy Chipotle Sauce:

Ingredients:

• 1 (28 ounces) can whole peeled tomatoes in juice
• 1 or 2 chipotle chilies in Adobo sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• salt and pepper
• 1 tablespoon chopped fresh cilantro, for garnish

Directions:

• In a blender, process tomatoes and chipotle chilies until smooth. Transfer the sauce to large saucepan, heat over medium heat and bring to boil. Reduce the heat to simmer, add spices to the chipotle sauce, stirring occasionally.
• Add meatballs to the sauce, cover and simmer for another 30 minutes, or until the sauce thickens. Transfer to plates. Sprinkle with chopped cilantro, if desired.

For Saffron Wine Sauce:

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/4 teaspoon crumbles saffron, soaked in about 2 tablespoons of water
• 1/4 cup dry white wine
• 1 cup chicken stock
• 1/2 teaspoon paprika
• salt and pepper to taste
• 1 tablespoon chopped parsley, for garnish

Directions:

• In a large saucepan, heat the oil over medium heat. Sauté the onion and garlic until translucent. Add wine and continue cooking until the wine starts to evaporate. Pour in chicken stock, saffron water and spices. Reduce the heat to simmer.
• Add meatballs to the sauce, cover and simmer for another 30 minutes, or until the sauce thickens. Transfer to plates. Sprinkle with chopped parsley, if desired.