Recipes

Chipotle Meatballs

Thursday, October 29, 2015

 

Source:  Chef Rick Bayless / Mexican Everyday


This is a go-to recipe in our house! I like to serve it over quinoa to round out the meal and soak up the delicious sauce!


Ingredients
3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
salt
1 1/4 pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves
1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
1 or 2 cans chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
about 1 1/2 cups beef or chicken broth


Directions
Heat oven to 450 degrees.  In a food processor, combine bacon and 1 garlic clove.  Process until finely chopped.  Add eggs, bread crumbs and 1 teaspoon salt.  Pulse several times until well combined but not a paste.  Remove meat from processor.

With wet hands, form meat into about 16 plum-size balls and space them out in a 13" x 9" baking dish.  Bake until lightly browned, about 15 minutes.

While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.  Process to a smooth puree.

When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly.  Bake until sauce has thickened somewhat, 15 to 20 minutes.

Heat broth in a small saucepan.  Divide meatballs among four dinner plates, leaving sauce behind.  Stir enough broth into sauce to give it a spoonable consistency.  Taste and season with salt, if necessary.  Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.

 

 Read More...



Go Back


Tags

buckwheat Shitake Mushrooms sweet pudding buttermilk jam fennel bulb mint poblano reggiano panzanella stuffing verde jack Corn tuscan Dressing bloody mary Tomatoes bell pepper cauliflower Recipes anchovy prosciutto fraiche sweet potato pork chop pork strawberry feta butter coeur Chevre gazpacho sour cream chorizo Kale roasted coriander bacon pepper watercress vanilla wafers bayeldi shitake frittata crepes swiss currants white beans bread pudding paste fennel Beans chili celeriac sherry knots tomatoe pasta Soup wheat flour chimmichurri pumpkin casserole Side berry chilies hazelnuts kirsch bruschetta yellow onion apples asparagus pears egg noodles plums cockaigne parmesan cornmeal rhubarb flank steak crisp shiitake heavy whipping cream peas eggs syrup maple syrup nectarine strawberries Salsa scallions Butternut pesto blue cheese yogurt cilantro cream artichoke oats biscuits chili peppers celery hearts Rice wine vinegar cream cheese carrots potatoes Red Onion walnut oil carrot fronds snow peas carrot top barley Drinks walnuts spring almonds sesame tomato juice radish Farmers' Market remoulade gratin Jerusalem artichoke zucchini beet pine nuts vegetarian thai chimichurri collins green beans bulgar wheat rouille mustard greens Spinach almond milk Salad gouda Bread latkes sandwiches muffins coconut milk gin dilly shrunken heads Swiss Chard absinthe onions garlic fritter cheese Apple sandwich peppers bulgar chives plum tomatoes cointreau kohlrabi celery root goat Cheese caesar gruyere pecan tomato sauce arugula parmigiano shallots turnips mushroom wrap scapes curry imam tenderloin wasabi cantaloupe fondue baby bok choy chicken sour Greens lettuce chiles beet greens olives anise okra melon vegetable carrot tops pancake daisy bbq radishes slaw beets tostadas Leek shelling beer honey ramps cucumber bean jack cheese tortillas meatballs turnip compote cranberry Cranberry Beans pecans pickled leeks baguette maple gorgonzola pineapple egg couscous dill chicken dinner salad pie conserve celebration Squash plum basil flank steak creme mushrooms capers spiced winter squash habanero coeur a la creme bok choy chipotle sausage chocolate green pepper lemon grass Cider vinaigrette bosc tart dijon hickory peach sunchokes Potato blueberry Vegan Tomatillos Spread onion polenta autumn kalamata tomato corn pie fennel seeds beef kluski Poblano Chili spelt cake strata fritters Eggplant brown sugar