Ingredients
1 1/2 lb. ground beef
1 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1 shallot, finely chopped
3 tbsp. fresh parsley, finely chopped
3 tbsp. fresh mint, finely chopped
1 large egg, beaten
1/2 c. panko bread crumbs
2 tbsp. Grapeseed or other neutral oil
4 tomatoes. quartered
1/4 onion
2 cloves garlic
2 c. low-sodium vegetable stock
1 sprig fresh parsley
2 serrano chilies (optional)
Black beans, pickled jalapeños, and warm tortillas, for serving
Preparation
Step 1Combine all meatball ingredients (minus grapeseed oil) in a mixing bowl and knead gently to combine. Roll into small meatballs, about 1" in diameter. Set aside. Step 2Heat broiler. Broil tomatoes, onions, and garlic, turning once, until charred but not burned, 10 minutes. Step 3Transfer to a blender and blend until smooth. Set aside.Step 4 In a large Dutch oven or pot over medium heat, heat grapeseed oil. Add meatballs and cook, turning as needed, until lightly browned on all sides, about 4 minutes. Carefully remove meatballs and set aside. Discard any excess oil. Add blended tomato sauce to the same pan, along with the vegetable stock, parsley sprig, and serrano. Bring to a boil, then reduce heat to a simmer. Add meatballs to the pot and cook, covered, about 15 minutes. Step 5Serve hot with black beans, canned pickled jalapeños, and tortillas.
