Oven-Roasted Meatballs with Tinga Poblana
In Mexico’s Puebla region, cooks usually prepare tinga (a zesty, tomatoey stew) with chicken, pork or vegetables. Alex Stupak stirs chorizo into the traditional sauce, then adds albóndigas (meatballs) to create a hearty dish that looks Italian but tastes undeniably Mexican. Slideshow: Amazing Meatball RecipesRecipe from Food & Wine America's Greatest New Cooks