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

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