Recipe courtesy Woodhaven Farm
1 ½ pounds ground pork
1 medium onion, finely chopped
1 small zucchini, grated and drained well
1 large egg
1/3 cup bread crumbs
½ teaspoon ground cumin
2 tablespoons fresh oregano
1 28-ounce can whole peeled tomatoes
1 or 2 chipotle peppers in adobo
Cooked white rice and cilantro for garnish
Combine the pork, onion, zucchini, egg, cumin, oregano, 1 to 2 teaspoons salt and some pepper. Form into about 16 to 18 balls and brown on all sides in a skillet.
Combine the tomatoes and chiles in a blender and process until smooth.
Adjust seasoning. Add the sauce to the meatball skillet and simmer for about 30 minutes until sauce is thickened.
Serve with rice and cilantro. A sliced pepper would be good, too.
