Mexican Meatballs

1 1/2 lbs ground beef
3/4 cup plain dried bread crumbs
1 large egg
3 garlic cloves, finely chopped
1 tsp salt
1/2 tsp pepper
1/4 cup water
1 can (28 oz) tomatoes
1-3 chipolte chile in adobo (mattering on how hot you want it)
2 tsp vegetable oil
1 small onion, finely chopped
1 tsp ground cumin
1 cup chicken broth
1/4 cup chopped fresh cilantro (optional--we never have this on hand so I skip it)

1. In large bowl combine ground beef, bread crumbs, egg, one third of garlic, salt, pepper and water just until well blended but not over mixed. Shape mixture into 1 inch meatballs, handling meat as little as possible.

2. In blender, puree tomatoes with their juice and chipolte chile until smooth.

3. In 5 quart dutch oven, heat oil over medium heat. Add onion and cook, stirring often until tender, about 5 minutes. Stir in cumin and remaining garlic, cook 30 seconds. Stir in tomato mixture and broth; heat to boiling over high heat. 

4. Add meatballs; heat to boiling. Reduce heat and simmer 30 minutes. To serve, sprinkle with cilantro. Makes 6 main dish servings.