Go Back

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!

3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
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

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.


Go Back

Go Back


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