Source: Parents Magazine


Credit: Jennifer Causey

Recipe Summary test

25 mins
50 mins


For the meatballs
For the sauce


Instructions Checklist
  • Prepare the meatballs: Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

  • Combine all the meatball ingredients in a medium bowl. Mix with a fork or hands until blended. Using a heaping tablespoon, form meatballs into twenty-four 1 1/2-in. balls, and place on prepared baking sheet about 1 in. apart. Bake until just cooked through and golden brown, about 10 minutes, turning halfway through cooking.

  • Meanwhile, prepare the sauce: Heat a Dutch oven over medium-high. Add chiles, onion, and garlic; cook, stirring occasionally, until chiles are browned and charred, 5 minutes.

  • Add stock, oregano, and cumin to pan; bring to a simmer over medium-high. Lower heat to medium, stirring occasionally, until chilies are soft, about 10 minutes. Add tomato sauce, and blend until smooth, 1 to 2 minutes. (Use an immersion blender, or remove center piece on a standard blender to allow steam to escape; place a clean towel over opening.) Process until smooth, 30 to 45 seconds. Return sauce to pan.

  • Add cooked meatballs to sauce in pan. Simmer over low until meatballs are warmed and sauce is bubbling, about 10 minutes. Serve with cotija and cilantro.

Nutrition Facts

230 calories; fat 13g; saturated fat 5g; carbohydrates 14g; insoluble fiber 3g; sugars 5g; protein 14g; sodium 455mg; calcium 48mg; iron 1mg.