I've been on a meatball kick lately trying all different combos with flavors from around the world. A favorite comfort food for me is definitely Mexican food. So combining meatballs, which are one of my favorite comfort foods, with Mexican flavors just made sense. And this recipe makes oh so much sense once it's in your mouth. —Brussels Sprouts for Breakfast
Start with the meatballs. In a large saute pan with high sides, heat olive oil over medium heat. Add onions, garlic, just a dash each of cumin, coriander, and oregano, salt and pepper. Cook for 5 minutes. Remove to a large mixing bowl.
Add the remainder of the meatball ingredients to the onions and garlic. Mix everything together with your hands. The mixture will be fairly moist, but this ensure a tender meatball. Roll the mixture into golf ball sized meatballs and set on a plate.
In the same saute pan, keep the heat at medium and drop in the meatballs. You will likely have to do this in two batches. Saute on all sides, about 6 minutes total, until a brown crust has formed. Remove and set aside.
Add a dash more olive oil to what is left in the pan. Add the onion, garlic, chilies, salt and pepper. Saute for 3 minutes and add the rest of the ingredients. Make sure you break up the whole tomatoes with your hand or the back of a wooden spoon. Cover and bring to a simmer.
Once sauce is simmering, drop in meatballs. Cover and lower heat to low. Let simmer for 20-30 minutes.
Serve with cilantro rice, Greek yogurt or sour cream, and fresh cilantro.