Mexican Meatballs - cooking recipe

Ingredients

6 cloves garlic
1 1/2 teaspoons salt, divided
1/2 cup masa harina
1 lb ground lean pork
1 lb lean ground beef
1 egg, beaten
1/2 teaspoon fresh ground black pepper
2 (28 ounce) cans tomatoes, drained
3 chipotle chiles in adobo, drained
1 tablespoon oil
1/2 cup chopped onion
1 1/2 teaspoons chicken bouillon granules
1 teaspoon ground cumin

Preparation

In a small bowl, mash 4 garlic cloves and 1/2 teaspoon salt to make a paste.
Mix together masa harina and 1/4 cup warm water in a big bowl.
Add the ground meats, egg, garlic paste, remaining salt, and pepper; mix well.
Shape meat mixture into 1-inch balls.
Place the balls in a 15x10 inch baking dish.
Bake at 350 degrees for 20-25 minutes or until browned.
Place tomatoes and chipotle peppers in the container of a blender; blend until smooth; press through a sieve into a bowl.
Heat oil in a large pot.
Add onion and remaining garlic that has been minced; saute and stir for 2 minutes.
Add tomato mixture, bouillon, and cumin; bring to a boil.
Lower heat, simmer, uncovered, for 10 minutes, stirring frequently.
Add cooked meatballs; stir gently.
Cook with cover on, for 10 minutes; season with additonal salt and pepper if needed.
Transfer meatballs and sauce to a serving bowl.