Party Meatballs

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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

party 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*

  1. Preheat oven to 400F. Line 2 large sheet pans with parchment paper.
  2. Heat oil in a sauté pan over medium-low heat. Cook onion and garlic until translucent; let cool completely.
  3. In a medium bowl, combine milk, butter, chipotle, cumin, and salt. Add breadcrumbs to mixture and set aside.
  4. Place beef and pork in a large bowl; add mole sauce, egg, herbs, cooked onion-garlic mixture, and breadcrumb mixture.
  5. Using your hands, gently fold mixture together just until combined.
  6. Form bite-size meatballs and place on a sheet pan. If meat isn’t holding together, refrigerate 20 minutes and try again.
  7. 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.

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