Enchilada Meatballs

-1 Make the Enchilada Sauce
-1 In a large cast iron skillet over medium-high heat, add the oil.
-1 Measure in the onion, bell pepper, garlic and spices. Cook for 5-10 minutes, or until they begin to soften and get a little color.
-1 Pour in the tomato puree, and lower the heat to a simmer.
-1 Simmer for 15 minutes, covered.
-1 Transfer carefully to a blender (or a food processor.) Blend until smooth.
-1 Set the sauce aside for the meatballs.
-1 Make the Meatballs
-1 In a large bowl, combine the ground beef, tortilla crumbs, mild green chiles, onion, garlic, egg and the spices. Add ½ cup of the cheese, too.
-1 Using your fingers, gently combine all the ingredients together until mixed well. The meatball mixture will be sticky.
-1 Use a ¼ cup measuring scoop or a cookie scoop (of any size!) to scoop the meatballs, then form in your hands. Make all the meatballs, and place on a plate, before cooking.
-1 Heat the same cast iron skillet over medium-high heat, and add the oil.
-1 Gently transfer the meatballs from the plate to the skillet, and sear them on all sides.
-1 When the meatballs are all browned, turn down the heat, and add the enchilada sauce. Simmer for 30 minutes.
-1 Remove the meatballs and sauce from the heat, and top with the additional cheese.
-1 Broil for 5 minutes, or until the cheese is bubbly, browned and delicious.
-1 Serve with rice and your favorite sides.