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

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