• 1lb ground chicken
  • 1/2 yellow onion, finely minced
  • 2 cloves of garlic, minced
  • 1 large egg yolk
  • 1tbsp The Savories
  • 1 tbsp The Chiles
  • Salt

Chile Tomato Broth

  • 2 cups cherry tomatoes
  • 1/2 yellow onion, sliced
  • 3 cloves of garlic, peeled
  • 2 chipotle chiles, 1 ancho chile (seeds, stems, and veins removed)
  • 1/2-1 cup chicken broth


  1. In a large bowl, combine all of the ingredients for the meatballs.
  2. At this point you’ll have a very wet mixture. Using a cookie scoop, form it into meatballs about the size of a golf ball each. If using your hands, make sure they’re slightly wet before handling the meat to make it easier.
  3. Lay the meatballs on a sheet tray. If prepping them in advance, cover in plastic and store in the fridge.
  4. In a medium pan over medium heat, add a few tbsp of olive oil and cook down the onion for a few minutes.
  5. Add in the cherry tomatoes, garlic, and chiles. Cook for a minute or two to soften slightly.
  6. Pour in 1/2 cup of chicken broth, and place a cover on the pan. Steam for 5-10 minutes until the tomatoes are very soft.
  7. Turn off the heat and allow the mixture to cool slightly.
  8. Pour the contents into a blender and blend everything together. Add additional chicken broth and salt as needed to get your desired taste and consistency.
  9. Pass the mixture through a fine mesh strainer and set aside.
  10. Place a cast iron skillet over medium high heat. Add in a few tbsp of olive oil.
  11. Place the chicken meatballs in the skillet and sear them on all sides for a few minutes each.
  12. Once the outsides of the meatballs are seared, pour in the chile tomato broth, and cook over medium low heat until the meatballs are cooked through.
  13. Top with cilantro, sliced red onion, cotija cheese, and any other toppings you’d like.
  14. Enjoy!