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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a small skillet over medium-low heat.Add cumin seeds and toast,stirring constantly until they begin to pop and remove immediately from heat.Grind cumin seeds to a fine powder in a spice grinder,set aside. | 2. Peel all garlic cloves and the onion.Mince 5 of the cloves of garlic and leave 4 whole.Grate the onion very finely or you may mince it,but it must be very very fine or the meatballs will not hold together well. | 3. Mix together meat,1 teaspoon of the cumin,the minced garlic,the onion and the rice;form into meatballs using about 2 tablespoons for each meatball;set aside. | 4. Now roast the tomatoes.There are several ways to do this:you may roast them in an iron skillet over medium high heat until charred in places on both sides or you may put then under a hot broiler about 15 minutes,turning halfway through until charred and softened.Tomatoes could also be roasted directly over a flame if you have the means to do this. | 5. In a blender combine tomatoes,1 teaspoon cumin,1 cup broth, and all remaining ingredients for the sauce.Blend to a smooth sauce. | 6. Heat the oil in a large heavy skillet or dutch oven over medium heat until a drop of sauce sizzles in the oil.Add all of the sauce at once and stir for about 5 minutes.Sauce should be simmering. | 7. Carefully drop in about 1/3 of the meatballs and reduce heat to medium.cook for about 6 minutes,stirring the sauce occasionally without disturbing the meatballs.Carefully turn all the meatballs and cook another 4-6 minutes until they are cooked through.Remove to a covered dish. | 8. Add 1/2 cup broth to the pot,mix well.When sauce returns to a simmer cook a second batch of meatballs in the same manner. | 9. Repeat for last batch of meatballs.Add all meatballs back to the pot and warm through.Serve over rice,if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
mexican oregano	1/2	teaspoon		-	-	-	-
garlic clove	5		peeled	-	-	-	-
white onion	1/4		peeled	-	-	-	-
white rice	1/8	cup	cooked	84.4062	18.4884	1.6488	0.1526
beef	1	lb	ground ground ground	530.4012	0.0	104.5842	12.1947
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
rom tomato	6			-	-	-	-
garlic clove	4		peeled	-	-	-	-
mexican oregano	1	tablespoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
salt				-	-	-	-
chipotle chile adobo	6			-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
white rice	2	cups	cooked	84.4062	18.4884	1.6488	0.1526

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.