Chipotle Meatballs Recipes

SAUCY SPICY CHIPOTLE MEATBALLS (ALBONDIGAS)

Steps:

• If using dried chipotle chilies, place them in hot water to rehydrate, for at least an hour before using.
• Heat a teaspoon of cooking fat or oil in a large frying pan over medium heat and add the onion. Sauté the onion for 3-5 minutes until translucent. Remove to a bowl. Use half of the onion for the meatballs mix and reserve the rest for the sauce.
• While onion is cooking, pre-chop other ingredients for the meatballs. Slice the chipotle chilies in half and remove the seeds. Chop with a knife or grind with mortar and pestle into a paste-like consistency.
• Combine ground beef with half of the cooked onion, chopped garlic and chipotle chilies, paprika, cumin, coriander seed, and salt. Mix and knead through using your hands. Using clean, wet hands roll the mix into small balls (somewhere between a walnut and a golf ball size). Set aside until ready to cook.
• Preheat a dollop of olive oil or other cooking fat in the same large frying pan until sizzling hot. Cook the meatballs on medium-high heat for 3 minutes on each side, until well browned.
• Add the rest of the cooked onion, garlic, two chopped chilies and the sauce spices to the pan with the meatballs. Stir through and add the diced tomatoes/puree. Combine and cook for 8-10 minutes uncovered, stirring frequently to make sure the meatballs cook evenly and the sauce is well combined.
• Taste for salt. Drizzle with a little lime juice before serving.

CHIPOTLE MEATBALLS

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.

CHIPOTLE SAUCE MEATBALLS

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.

A.1. CHIPOTLE MEATBALLS

Steps:

• Heat oven to 375°F.
• Mix bread crumbs and milk in large bowl; let stand 5 min. Add all remaining ingredients except A.1. and sugar; mix just until blended. Shape into 75 (1-inch) balls.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. or until done (160ºF). Meanwhile, mix A.1. and sugar until blended.
• Add meatballs to slow cooker; top with A.1. mixture. Cover with lid. Cook on LOW 2 to 4 hours (or on HIGH 1 to 2 hours).

CRANBERRY CHIPOTLE MEATBALLS

Steps:

• Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.

CHIPOTLE MEATBALLS

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.