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


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