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


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