The vibrant flavors of Mexico pop in these balls that we created for a Cinco de Mayo party. Pork meatballs get a kick from a splash of tequila, the smoky heat of ancho and guajillo chiles, along with a fragrant touch of cinnamon and cumin, reminiscent of carnitas, the traditional Mexican spiced, braised pork. Serve these with Salsa Roja (page 66). To serve alongside margaritas, try them as mini balls.

　　

Ingredients

Makes 2 dozen 1 1/2-inch meatballs

　　2 tablespoons olive oil

　　1 dried ancho chile, stemmed, seeded, and minced

　　1 dried guajillo chile, stemmed, seeded, and minced

　　1/4 cup tequila

　　Juice from 1 lime

　　2 pounds ground pork

　　1 1/2 cups cooked long-grain white rice

　　2 large eggs

　　1/2 cup bread crumbs

　　3 soft corn tortillas, minced

　　1 small onion, finely diced

　　1/2 bunch fresh cilantro, chopped (including stems)

　　2 tablespoons tomato paste

　　1 garlic clove, minced

　　1 teaspoon crushed red pepper flakes

　　1 teaspoon salt

　　1/2 teaspoon ground cumin

　　Pinch of ground cinnamon

　　

Step 1

Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

　　

Step 2

Combine the ancho chile, guajillo chile, tequila, and lime juice in a small bowl and let sit for 5 minutes.

　　

Step 3

Combine the chile mixture with the ground pork, rice, eggs, bread crumbs, tortillas, onions, cilantro, tomato paste, garlic, red pepper flakes, salt, cumin, and cinnamon in a large mixing bowl and mix by hand until thoroughly incorporated.

　　

Step 4

Roll the mixture into round, golf ball–size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

　　

Step 5

Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.

　　

Step 6

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

　　Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.