CHIPOTLE SAUCE MEATBALLS
Chipotle Sauce Meatballs, This is one of the most popular and favorite ways of eating meatballs in Mexico. The mild spiciness and smoky taste of the Chipotle peppers are the key ingredients of this dish. It's hard for my mouth to not start watering just by looking at the picture above.
Provided by Mely Martínez
Categories Beef
Time 35m
Number Of Ingredients 15
Steps:
- Place the slice of bread and milk in a large bowl. Mash bread until smooth and add ground meat. egg, salt, garlic, and pepper. Knead the mixture with your hands until it is well combined.
- Form 1 1/2-inch meatballs, rolling a small portion of your hands. You should have 16 meatballs. Wet your hands with cold water before forming the meatballs to avoid the meat from sticking to your hands.
- Many cooks in Mexico like to stuff the meatballs with a small piece of boiled egg or cheese. Others even add a small piece of a Serrano pepper. To do this, press the small piece of egg or cold cheese into the meatball and seal by rolling the meatball again between your hands.
- Place tomatoes and Chipotle Peppers in your blender and process until you have a very smooth sauce. The amount given renders 2 1/2 cups of sauce.
- Heat the oil in a saucepan over medium-high heat. Cook onion until transparent, about 5 minutes. Add the garlic, stir, and keep cooking for 3 more minutes.
- Stir in tomato sauce and simmer for 5 minutes. Add chicken broth or water if needed. Transfer meatballs to saucepan, cover, and cook for 10 minutes. Season with salt and pepper. Remove lid and keep simmering for 10 more minutes. If your sauce is too watery, remove the already cooked meatballs and place them in a warm oven, covered with aluminum foil, while you keep simmering the sauce until the desired thickness is achieved.
Nutrition Facts : Calories 266 kcal, Carbohydrate 6 g, Protein 15 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 223 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHIPOTLE MEATBALLS
Provided by Lillian Chou
Categories Pork Thanksgiving Quick & Easy Dinner Meat Veal Family Reunion Potluck Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (hors d'oeuvres)
Number Of Ingredients 15
Steps:
- Stir together milk and bread crumbs in a large bowl.
- Cook bacon in a 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
- Pour off all but 1 tablespoon fat from skillet, then cook onion, garlic, chipotles, cumin, and oregano in skillet, stirring, until onion is softened, about 3 minutes. Add water and cook, stirring and scraping up brown bits, until water has evaporated, about 1 minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 teaspoon salt and mix well with your hands.
- Preheat broiler.
- Form scant tablespoons of meat mixture into balls and thread 3 balls 1/2 inch apart onto each skewer, arranging skewers on a lightly oiled broiler pan. Broil 3 to 4 inches from heat (do not turn) until browned and cooked through, 8 to 10 minutes.
CHIPOTLE MEATBALLS
This started off as hamburgers with fresh onion and cilantro but needed a way to make this family favorite into a finger food.
Provided by Angie
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 45m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix beef, bread crumbs, dried onion, cilantro, onion powder, garlic powder, salt, and black pepper together in a bowl.
- Finely chop chipotle peppers and add peppers, adobo sauce, and egg to meat mixture. Mix well. Roll into 1 1/2-inch meatballs.
- Heat a skillet over high heat. Brown meatballs in the hot skillet, turning as needed, 3 to 5 minutes. Transfer to a rimmed baking sheet.
- Bake in the preheated oven until no longer pink in the centers, 8 to 10 minutes.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 6.2 g, Cholesterol 59.7 mg, Fat 10 g, Fiber 1.1 g, Protein 14 g, SaturatedFat 3.7 g, Sodium 324.9 mg, Sugar 1.2 g
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