Richly flavored beef and pork bites stuffed with a piece of cheese or an olive and sauced in a spicy tomato gravy. These stuffed meatballs are the ultimate appetizer for your next party, get-together, game day eats, or holiday soiree.
In a large bowl, beat the egg and salt. Stir in the breadcrumbs and let stand for 5 minutes.
Add the beef, pork, and chopped cilantro to the mixture in the bowl. Mix until well combined.
Divide mixture into 30 equal sized round balls, then flatten each ball into a round patty. Place either one olive or one piece of cheese on each patty and shape the meat around the stuffing to completely seal and form the meatball.
Heat 1 tablespoon olive oil in a large pot or deep skillet over medium heat. Fry the meatballs, in two or three batches, until brown on all sides. Put the browned meatballs on a plate, cover and set aside to make the sauce.
FOR THE SAUCE:
In the same pan the meatballs were cooked in, saute the onions and garlic for a few minutes over medium heat, adding a little more olive oil as needed. Add the canned tomatoes, beef broth, and chipotle chilies, bring to boil, and stir well. Reduce heat to low and simmer, uncovered, for 15 minutes.
Remove pan from heat and transfer sauce to a blender or use an immersion blender to process until smooth. Add meatballs to the sauce and simmer uncovered for 30 minutes. Serve immediately or keep warm until ready to serve and enjoy!
Can freeze the meatballs in the sauce for up to 3 months.