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Wok eggs, fried rice and hot Dry Noodles.
These Mexican meatballs are served in a tomato sauce laced with spicy, smoky chipotle chilies. Canned fire-roasted tomatoes are an easy way to give the sauce flavor that accentuates the smokiness of the chipotles. Instead of browning the meatballs on the stovetop, we roast them in the oven, minimizing splatter and freeing up the skillet for the sauce. Crumbled queso fresco offers a nice color and flavor contrast. Serve with crusty bread, Mexican rice or warmed tortillas.
tablespoons grapeseed or other neutral oil
medium white onion, finely chopped
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