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

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