<http://schema.org/recipeInstructions>
" In large bowl, mix ground beef, egg, bread crumbs, pepper, 1 teaspoon salt, one-third of minced garlic, and 1/4 cup water until blended. With hands, shape meat mixture into 3/4-inch meatballs. In blender at low speed, blend tomatoes with their juice and chipotle chile until smooth. In 5-quart Dutch oven, heat vegetable oil over medium heat. Add onion and cook 5 minutes or until tender, stirring often. Stir in cumin and remaining minced garlic; cook 30 seconds. Stir in tomato mixture, chicken broth, and 1/4 teaspoon salt; heat to boiling over high heat. Add raw meatballs; heat to boiling. Reduce heat to low; simmer, uncovered, 30 minutes. Place mixture in chafing dish and serve with cocktail picks. Sprinkle with cilantro."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a9076/mexican-meatballs-2545/>