Sundays in October might be my favorite days of the year. The leaves are starting to put on their annual show, the air is crisp, and there are so many choices on how you can spend your day.
For instance, on Sundays you can be lazy and sit on the couch all day reading the paper and a good book; or you can be busy, and visit flea markets and tag sales. You might choose to go to church in the morning and then come home for a Sunday roast; or you might save your eating for later that day when your football team plays a game.
The latter is how many of my friends spend their Sundays this time of year, and it’s always fun coming up with some good game-day grub. Things that always work for me are dips, chile con queso, and other easy foods that can be eaten with your hands. Of course, Texas chili, stews and soups are also good choices, but the nice thing about finger foods is you don’t have to mess with utensils.
Enter this skillet of Tex-Mex meatballs swimming in a spicy chipotle tomato sauce. This recipe is inspired by recipes from Rick Bayless and Diane Kennedy for Mexican albondigas, which is just the Spanish word for meatball. I’ve taken their lead but goosed up my meatballs with more spices and herbs, along with a bit of chili powder. And in a nod to old-fashioned Texas meatballs, have used crushed saltine crackers as a binder instead of the more traditional rice.
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