These party meatballs are based on the meatball sope recipe at Black Rooster Taqueria. At Black Rooster, they make their mole from scratch, but you can buy a mole base (such as Doña Maria) in some supermarkets or specialty markets. You can make these meatballs ahead of time two different ways — either make the meat mixture and refrigerate up to 2 days before forming and baking, or cook meatballs and refrigerate up to 3 days ahead. Gently reheat in a low oven before guests arrive. For more party inspiration, visit our archives.
Black Rooster Mole Meatballs
Makes about 50 (1-ounce) meatballs
2 teaspoons olive oil
1/2 small Spanish onion, finely diced
2 garlic cloves, minced
1/2 cup whole milk at room temperature
3 tablespoons unsalted butter, diced, room temperature
2 tablespoons pureed chipotle in adobo
1 teaspoon ground cumin
1 teaspoon kosher salt
3 tablespoons breadcrumbs
1 pound ground beef
1 pound ground pork
½ cup prepared mole sauce**
1 large egg, beaten
¼ cup finely chopped fresh cilantro
¼ cup finely chopped fresh flat leaf parsley
¼ cup finely chopped fresh epazote*
- Preheat oven to 400F. Line 2 large sheet pans with parchment paper.
- Heat oil in a sauté pan over medium-low heat. Cook onion and garlic until translucent; let cool completely.
- In a medium bowl, combine milk, butter, chipotle, cumin, and salt. Add breadcrumbs to mixture and set aside.
- Place beef and pork in a large bowl; add mole sauce, egg, herbs, cooked onion-garlic mixture, and breadcrumb mixture.
- Using your hands, gently fold mixture together just until combined.
- Form bite-size meatballs and place on a sheet pan. If meat isn’t holding together, refrigerate 20 minutes and try again.
- Bake until meatballs are cooked through, about 10-15 minutes.
*Fresh epazote can be difficult to find, but some Latin grocery stores carry it. If you can’t find it, you can substitute 2 additional tablespoons each cilantro and parsley.
