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


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