The recipe is Chipotle Meatballs with Cilantro from the cookbook The Good, the Bad & the Yummy.
There is some crazy-good sounding stuff in this cookbook, like Tater Tot Bake with Mozzarella and Spicy Marinara. How fantastic does that sound?!
Anyway, so the meatballs. The recipe calls for store-bought regular or mini meatballs, but I figured making turkey meatballs from scratch would be a better bet. The recipe had a nice amount of heat and lots of great flavor from the cumin and cilantro. We had Mexican rice with pinto beans on the side.
Chipotle Meatballs with Cilantro
makes 3 to 4 servings
Heat the oil in a medium saucepan over medium heat. Add the garlic and cook until just golden, then quickly stir in the cumin and oregano and cook for a few seconds. Add the tomatoes, salt and chipotles, and crush tomatoes with a spatula. Bring the sauce to a simmer and cook for 10 minutes. Add the meatballs and cook for 15 to 20 minutes more, until the sauce is reduced. Top with cilantro before devouring (yes, the recipe says "devouring." I like that!).