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


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