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


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