A1 Chipotle Meatballs Recipes

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CHIPOTLE SAUCE MEATBALLS



Chipotle Sauce Meatballs image

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

1 Slice of sandwich bread
2 Tablespoons of milk
1 Pound ground beef (85/15%fat)
1 whole egg
1 garlic clove finely chopped or 1/2 teaspoon garlic powder
Salt and pepper to taste
Optional boiled eggs or small cubes of cheese
1 1/2 Tablespoons vegetable oil
1/4 cup white onion (finely chopped)
2 garlic clove (finely diced)
3 Large tomatoes (chopped (22 oz))
1-2 Canned Chipotle Peppers in Adobo Sauce "La Morena"*
1/2 Cup Chicken broth or water if needed**
Salt and pepper to taste.
Chopped parsley or cilantro to garnish

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



Chipotle Meatballs image

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

1/3 cup whole milk
1/3 cup fine dry bread crumbs
6 bacon slices, chopped
1/2 cup finely chopped onion
1 tablespoon chopped garlic
1 tablespoon finely chopped seeded canned chipotles in adobo
1 teaspoon ground cumin
3/4 teaspoon dried oregano
2 tablespoons water
3/4 pound ground pork
1/2 pound ground veal
1 large egg, lightly beaten
1/4 cup chopped flat-leaf parsley
Equipment: about 16 (6-inch) wooden skewers, soaked in water
Garnish: lime wedges

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



Chipotle Meatballs image

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

2 ½ pounds ground beef
½ cup bread crumbs
½ cup dried minced onion
2 tablespoons dried cilantro
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
11 ounces chipotle peppers in adobo sauce
1 egg

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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