Authentic Mexican

Here is a recipe from my mother-in-law. Most Mexican women do not use recipes so I'll try to do my best with the measurements.

Chipotle Meatballs

For meatballs:
1 lb extra lean ground beef
1 egg, raw
oregano
basil
garlic powder
salt and pepper
1 egg, boiled, use egg white only, if you prefer
rice, cooked (small amt used in meatballs, the rest for side dish)

For sauce:
3 or 4 cans or boxes 8 oz tomato sauce, already seasoned kind or plain
1 can chipotle peppers, use very small amount unless you like it very spicy (I only use 1 or 2 peppers and remove seeds so it's not too hot for the kids)
splash or 2 of olive oil

For rice: (optional, Mexicans make rice and/or beans with most meals)
white rice, uncooked (amt according to serving size, follow package)
corn, frozen (to taste)
chicken broth

Possible starch sides: Potatoes, chopped into medium chunks or spaghetti pasta
corn tortillas

For meatballs, put meat into bowl, add raw egg and all seasonings. Mix. Then take handfuls of meat and add some chopped egg and rice to each meatball to glue it altogether and give it a good flavor. Once all the meat is used; set meatballs aside.

For sauce, add all the ingredients in a large pot and heat over med to med-high heat until very hot. Then add meatballs to the sauce and if you'd like to eat them with potatoes, add chopped potatoes as well. Cover it. Heat until meatballs are cooked completely and potatoes are soft. (You can use a pressure cooker if you have one and it cooks very quickly.)

Right before serving food, heat stack of(about 5) corn tortillas in a plastic sack (produce bags from the grocery work well) about 45 sec - 1 min in microwave and eat with the meal.

You can also serve the rice on the side and add the sauce over it.

If you prefer a pasta, omit potatoes and just cook pasta according to directions.

I love this dish and so do my kids!!!