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


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