Words and Photo by Stephanie Cameron

Makes 24 meatballs

However you prepare them, meatballs deliver high-impact flavor on a modest budget, and can be stretched into several satisfying meals with ease. Using a mix of beef, pork, lamb, and bison, this recipe remains economical—the key to proportions is 1 part leaner meat to 1 part fattier.

This recipe is just one of the many ways you can spin a meatball. The guajillo and New Mexico red chiles bring a mild earthiness; sumac brightens everything with a citrusy lift; and a classic panade of breadcrumbs and milk keeps the meatballs tender and moist without weighing them down. Simmered in a spice-forward tomato-chile sauce, they’re richly aromatic.

One of the best things about this recipe is its flexibility: bake a big batch and enjoy the leftover meatballs in soups, pastas, or sandwiches—they hold their shape beautifully, and their flavor only deepens over time. You can serve it over mashed potatoes, polenta, or any grain; I went for rice.

Other meatball recipes: Mediterranean Night: Moroccan Lamb Meatballs and Za’atar Meatballs with Green Sesame Sauce.

Print Recipe

Chile-Sumac Meatballs and Sauce

Servings: 24 Meatballs

Ingredients

Chile Paste

  • 4 guajillo chiles
  • 4 New Mexico red chile pods

Meatballs

  • 1/2 yellow onion, finely diced
  • 1/2 cup whole milk
  • 1/2 cup breadcrumbs (panko preferred)
  • 2 pounds ground meat (beef, pork, lamb, bison, or a mixture)
  • Chile paste (1/2 recipe; see above)
  • 3 –5 garlic cloves, minced
  • 1 tablespoon ground coriander
  • 1 tablespoon sumac
  • 1 tablespoon smoked paprika
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 large egg, lightly beaten
  • 1 tablespoon high-heat cooking oil (or lard or clarified butter)

Sauce

  • 1/2 yellow onion, finely diced
  • 4 garlic cloves, minced
  • Chile paste (1/2 recipe; see above)
  • 1 teaspoon ground coriander
  • 2 teaspoons smoked paprika
  • 2 teaspoons sumac
  • 2 bay leaves
  • 4 1/2 cups tomato puree
  • 1 teaspoon salt

Instructions

Chile Paste

  • To prepare the chile paste, remove stems and seeds from all chile pods and place pods in hot water; soak for at least 2 hours, until they are softened. Drain and place chiles in a food processor or blender; pulse until they form a paste-like consistency. Divide the chile paste, reserving half for the meatballs and half for the sauce.

Meatballs

  • Preheat oven to 375°F.
  • To prepare meatballs, heat a skillet over medium-high heat, and sauté onion in
  • 1 tablespoon cooking fat for 3–5 minutes, until translucent. Set aside and divide onions, half for the meatballs and half for the sauce.
  • In a small bowl, combine milk and breadcrumbs and stir to form a panade. Let sit 3–5 minutes to hydrate fully.
  • In a large bowl, combine onion, meat, half the chile paste, garlic, seasonings, olive oil, salt, egg, and panade. Mix with your hands until combined—do not overwork the mixture. Let sit for 10 minutes to allow the panade of milk and breadcrumbs to hydrate. With wet hands, roll meat mixture into lime-sized meatballs (or your preferred size).
  • In a large, shallow baking dish or sheet pan, place meatballs in a single layer, leaving a little space between them for even browning. Bake for 12 minutes, or until just set but not browned.

Sauce

  • While meatballs are baking, prepare the sauce. In a large skillet over medium-high heat, combine reserved cooked onion, garlic, reserved chile paste, coriander, smoked paprika, sumac, and bay leaves. Stir together and add tomato puree and salt. Bring to a boil, then turn off the heat. Sauce should be thick but pourable.
  • Place the desired number of meatballs in the sauce, return to medium-low heat, and simmer for 20 minutes. If the sauce becomes too thick, add up to 1/2 cup of water.
  • Serve over rice, couscous, mashed potatoes, or polenta.
  • To make ahead: Bake meatballs and cool completely. Refrigerate in shallow, airtight container for up to 4 days, or freeze for up to 6 months. Refrigerate the sauce separately for 4 days, or freeze for up to 6 months. Reheat meatballs by simmering in a sauce or lightly browning in a skillet with oil.
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Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.