Recipes

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!


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.

 

Go Back


Go Back


Tags

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