Salsa Roja with Mexican Meatballs

 Salsa Roja with Mexican meatballs 

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 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, 1½ 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).

Tip: Don’t allow sauce to come to a full boil when cooking the meatballs, or they will end up dry and tough. Gentle simmering will keep their texture tender and light.