Mexican-inspired ingredients give these meatballs a subtle, but distinctive flavor. They're served with a variety of simple and spicy dipping sauces inspired by three generations -- Old-world northern Mexican salsa casera, south of the border home-style apricot jalapeño jam, and Latin fusion chipotle crema.
In large bowl, mix all ingredients. Shape mixture into twenty 1 1/2-inch meatballs. Place in ungreased 13x9-inch pan or on rack in broiler pan.
Bake uncovered 20 to 25 minutes or until no longer pink in center and thermometer inserted in center reads 160.
In a food processor or blender, pulse the roasted and peeled chiles, jalapeño peppers (optional), salt, garlic, canned tomatoes, and tomato sauce for a few seconds. You do not want to puree it—chunky is best with this flavorful salsa.
Apricot Jalapeño Jam:
Place jalapeño in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapeño softens, about 10 to 12 minutes. Remove stem and seeds from the chile and finely chop.
In a bowl combine apricot and chopped jalapeño.
Chipotle Cream Sauce:
Place in a blender the crema, sour cream, chipotle peppers, and salt. Blend until creamy.
The sauces can be made ahead of time and stored in the fridge.