Meatballs in chipotle sauce

• Meat

  • 1 lb Ground beef

• Produce

  • 1 tsp Basil or oregano, dried
  • 3 cloves Garlic
  • 1 tbsp Onion, dried
  • 3 tbsp Parsley, fresh
  • 1 28 ounce can Tomatoes

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 Chipotle in adobo

• Condiments

  • 2 tbsp Mayonaise

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Dairy

  • 1/4 cup Asiago cheese
  • 1/3 cup Whole milk

Found on savorytooth.com

Description

Directions

• Make the meatballs: Combine meatball ingredients in a mixing bowl. Mix well. Shape into balls about 1 to 1.5 inches in diameter, resulting in about 30 meatballs. Place them on a tray and refrigerate to harden them a bit (so they keep their shape) while you work on the sauce in the next step.
• Make the sauce: Heat up olive oil in a pan over medium heat. Add garlic, chipotle, and basil, and let them sauté until the garlic starts browning, about a minute. Then add the tomatoes (including the liquid in the can) and salt. Mix well. Let it simmer for 5 minutes over low-medium heat. Lastly, add mayo and stir well.
• Simmer the meatballs: Carefully add meatballs to the pan, one at a time. Make sure that each meatball is completely coated with sauce. Cover with a lid and simmer until cooked through, about 30 minutes. Cut one meatball open to verify that they have finished cooking. Serve with your favorite pasta.