Spicy Meatballs

This recipe has been freely adapted from : 

http://www.homesicktexan.com/2013/10/tex-mex-meatballs-chipotle-tomato-sauce.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+HomesickTexan+%28Homesick+Texan%29

For the meatballs:
500gms beef mince
1/2 cup shredded zucchini
1/2 medium brown onion, finely diced
2 cloves garlic, minced
1/4 cup chopped coriander, plus more for garnishing
1 tsp salt
1 tsp black pepper
1 tsp ground cumin
1 tsp oregano
1/4 tsp  allspice
1 egg
1/4 cup bread crumbs
cheese  for garnish
Corn, for serving

For the sauce:
400gms can diced tomatoes
1 small can chipotle chiles in adobo sauce
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp oregano
1/4 teaspoon ground allspice
1 cup chicken stock
1 tablespoon lime or lemon juice


Method:
To make the meatballs, place in a large mixing bowl the ground beef, zucchini, onion, garlic, coriander, salt, black pepper, cumin, oregano, allspice, egg, and bread crumbs. Either using your hands or a spoon, mix all the ingredients until well combined.

Preheat the oven to 180c and lightly grease a large baking sheet . Form the meat into meatballs and place on the sheet  Bake the meatballs until lightly browned.

Meanwhile, in a blender mix together the tomatoes, chipotle chiles, onion, garlic, cumin, oregano, allspice, chicken broth, and lime juice. Blend until a smooth puree is formed. Adjust the seasonings and add salt to taste.

Pour the tomato-chipotle sauce into a large pot, but wait until the meatballs are done before turning on the heat. When the meatballs are done, bring the pot to a boil and then turn down the heat to a simmer. Add the meatballs to the pot and continue to simmer covered for 30 minutes.

Serve warm with corn chips, garnished with coriander and cheese.