Mexican Meatballs

Directions

1. 1
   In large bowl, combine ground beef, bread crumbs, egg, one-third of garlic, salt, pepper, and water just until well blended but not overmixed.
2. 2
   Shape mixture into 1-inch meatballs, handling meat as little as possible.
3. 3
   In blender, puree tomatoes with their juice and chipotle chile until smooth.
4. 4
   In nonreactive 5-quart Dutch oven, heat oil over medium heat.
5. 5
   Add onion and cook, stirring often, until tender, about 5 minutes.
6. 6
   Stir in cumin and remaining garlic; cook 30 seconds.
7. 7
   Stir in tomato mixture and broth; heat to boiling over high heat.
8. 8
   Add meatballs; heat to boiling.
9. 9
   Reduce heat and simmer 30 minutes.
10. 10
    To serve, sprinkle with cilantro.
11. 11
    Makes 6 main-dish servings.
12. 12
    Nutritional information is based on one serving.