Egg-Stuffed Mexican Meatballs with Salsa Roja

• servings: 4 servings
• total time: 50 minutes

Ingredients

1 tablespoon grapeseed or other neutral oil

1 pound plum tomatoes, whole

½ medium white onion, halved

2 medium garlic cloves, peeled

1-2 chipotle chilies in adobo sauce, plus the sauce clinging to them

1½ teaspoons chili powder

1 teaspoon dried mexican oregano

Kosher salt and ground black pepper

⅓ cup (¾ ounce) panko breadcrumbs

1 large egg yolk

12 ounces 85 percent lean ground beef

12 ounces ground pork

3 hard-cooked large eggs, peeled, each cut into 4 wedges

Fresh cilantro, to serve

Chicharrón, crumbled, to serve (optional)

Directions

In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the tomatoes, onion and garlic, then cook, occasionally turning the vegetables, until deeply charred in spots, about 5 minutes; if the garlic is done before the tomatoes and onion, remove the cloves from the skillet.

Add the charred vegetables to a blender along with the chipotle chilies, chili powder, oregano and 1/2 teaspoon salt; set the skillet aside. Blend until the mixture is smooth, about 1 minute, scraping the blender jar as needed. Measure ⅓ cup of the puree into a medium bowl, mix in the panko and let stand until fully softened, about 5 minutes. Pour the remaining puree into the reserved skillet and set aside.

Line a rimmed baking sheet with kitchen parchment. To the panko mixture, add the egg yolk, both ground meats, 3/4 teaspoons salt and ¾ teaspoon pepper. Using your hands, mix until homogenous. Divide into 12 portions (about ¼ cup each) and place on the prepared baking sheet. One portion at a time, in the palm of your hand, flatten into a 3- to 4-inch disk. Place a wedge of hard-cooked egg in the center, then enclose meat around the egg and roll between your palms to form a smooth ball. Set the meatball on the prepared baking sheet and repeat with remaining ingredients. Refrigerate uncovered for 10 minutes.

Meanwhile, set the skillet over medium and bring the sauce to a simmer. Reduce to medium-low and cook, stirring occasionally, until slightly thickened and darkened, about 10 minutes. Place the meatballs in the skillet, then cover and cook at a gentle simmer until the centers reach 160°F, 15 to 20 minutes; turn the meatballs once about halfway through. Serve sprinkled with cilantro and chicharrón (if using).