Albóndigas en Salsa Chipotle (Meatballs in Chipotle Sauce)

• 1 large White onion
• 4 cloves Garlic
• 2 tbsp Vegetable oil
• 800 g Canned chopped tomatoes
• 2 pieces Chipotle pepper, dried
• 500 g Minced beef
• 1 Egg
• 60 g Breadcrumbs
• 2 tsp Ground cumin
• 20 g Fresh coriander
• 1 large Lime

1. Finely chop the onion. Peel the garlic, then finely chop half and leave the rest whole.
2. Heat 1 tbsp of the vegetable oil in a large pot over medium heat. Cook the chopped onion with the chopped garlic for 6 to 8 minutes until softened and lightly golden.
3. Add the canned tomatoes, chipotle pepper and the whole garlic cloves. Bring to a gentle simmer and cook for 10 minutes to soften the chipotle and round out the flavour.
4. Blend the sauce until smooth, then return it to the pot. Keep it at a very gentle simmer while you make the meatballs.
5. In a mixing bowl, combine the minced beef, egg, breadcrumbs and ground cumin. Mix just until evenly combined, then shape into 16 meatballs.
6. Heat the remaining 1 tbsp vegetable oil in a large frying pan over medium-high heat. Brown the meatballs in batches for 4 to 6 minutes, turning to colour most sides; they do not need to be cooked through.
7. Slide the browned meatballs into the simmering sauce. Cover and simmer gently for 15 to 18 minutes until the meatballs are tender and cooked through and the sauce has thickened slightly.
8. Roughly chop the fresh coriander and cut the lime into wedges. Serve the meatballs with coriander scattered over and lime for squeezing at the table.

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