In a small sautee pan, heat 1 tablespoon of olive oil to medium heat, add shallots and cook for 5 minutes. Remove from heat and let cool.
In a small bowl, tear the bread slices into small pieces, add the milk, set aside.
In a larger bowl combine all the remaining ingredients, add in the bread/milk mixture and the cooled shallots. Make 12 meatballs.
Heat a large saute pan to medium heat, add the meatballs and cook for a few minutes on each side, until browned. Transfer to baking sheet and finish cooking in the oven for 8 to 10 minutes.
To serve, add 2 to 3 meatballs to some cooked pasta, top with chili gravy, crumbled queso fresco and chopped cilantro. Really good as a meatball torta with refried beans, avocado, tomato and melted jack cheese! Make smaller meatballs and serve as an appetizer.
Chili Gravy Directions:
In a medium saucepan, heat 4 tablespoons of oil to medium heat, add the onions and cook for 5 minutes. Add the garlic and cook for 1 more minute. Add flour and cook until a light golden color (about 5 minutes).
Add tomato paste, sauce, cumin, paprika, Cayenne pepper, chili powder, 1 teaspoon salt, and ½ teaspoon salt and beef broth. Stir well to combine. When the sauce comes to a boil, reduce heat, cover and cook for an additional 30 minutes to thicken the sauce. Taste for salt.
This sauce can be used as a gravy for meatballs, meatloaf and more… Enjoy with pasta or Tex-Mex beef enchiladas.