Mexican-Spiced Cocktail Meatballs w/ Mole Dip
Ingredients ~
1 lb ground beef
1 egg
2 tablespoons bread crumbs
1 tablespoon mayonnaise
1 clove garlic, very finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Zest of 1 lime
2 tablespoons fresh cilantro, chopped
1 scallion, finely chopped
1 teaspoon salt
Freshly ground black pepper
Preparation ~
Place all the ingredients in a large bowl. Combine thoroughly and roll into 1-inch meatballs. Heat 2 tablespoons of vegetable oil in a heavy skillet, add meatballs in a single layer and fry until lightly browned on all sides.
Cook, turning frequently, until no longer pink in the middle, 4 to 5 minutes. Drain on a paper towel-lined plate and serve with Mole-Style Dipping Sauce.
Makes about 24
Mole-Style Dipping Sauce
Ingredients ~
3 tablespoons olive oil
1/2 cup onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon cayenne
1/2 teaspoon salt
Freshly ground black pepper
3/4 cup tomato purée
1 ounce bittersweet chocolate
Preparation ~
Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until soft and fragrant, 2 to 3 minutes (do not brown). Season with oregano, cumin, cinnamon, cayenne, salt and a few grinds of black pepper. Cook for an additional minute or two, until the spices are fragrant.
Add the tomato purée and continue cooking, stirring frequently, for 5 minutes longer. Remove from the heat, add the chocolate and stir until melted. Keep warm until served.
