Chipotle Meatballs
- Number of Servings: 8
Ingredients
Meatballs2 slices bacon, minced2 garlic cloves, minced2 large eggs1/2 cup bread crumbs1 1/2 teaspoons salt1 1/2 pounds ground pork2 teaspoons dried oregano or finely chopped fresh mint1-2 teaspoons chipotle powder (or a couple teaspoons of adobo sauce)Sauce2 Tbsp olive oil1 medium onion, chopped, about 1 cup3 garlic cloves, minced1-3 canned chipotles in adobo, minced fine and sauce reserved1 28-ounce can crushed tomatoes (preferably fire-roasted)1 teaspoon dried oregano1/2 cup beef or chicken broth
1 Preheat oven to 400°F. Mix all the meatball ingredients together in a large bowl and mix well with your clean hands for a minute or two. You want the mixture to be well integrated, but you don't want to overwork it or the meatballs will be tough.
2 With wet hands or an ice cream scoop, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish, or, if you have one, a mini-muffin tin. Bake until lightly browned, about 15 minutes.
3 While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and cook for 1 minute, then add the minced chipotles, the can of tomatoes, oregano or mint, and beef broth. Mix well and add salt to taste. If you want more chipotle flavor, add the reserved chipotle sauce spoonful by spoonful, mixing and tasting between spoonfuls. Boil the sauce uncovered as the meatballs cook.
4 When meatballs are ready, put them into the sauce and toss to coat. If the sauce is too thin for your taste, continue to boil it down for a few minutes. Otherwise, serve with rice, tortillas or polenta. Garnish with cilantro to serve.
Serving Size: svg size varies based on meatball size
Number of Servings: 8
Recipe submitted by SparkPeople user KARISSAA.
2 With wet hands or an ice cream scoop, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish, or, if you have one, a mini-muffin tin. Bake until lightly browned, about 15 minutes.
3 While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and cook for 1 minute, then add the minced chipotles, the can of tomatoes, oregano or mint, and beef broth. Mix well and add salt to taste. If you want more chipotle flavor, add the reserved chipotle sauce spoonful by spoonful, mixing and tasting between spoonfuls. Boil the sauce uncovered as the meatballs cook.
4 When meatballs are ready, put them into the sauce and toss to coat. If the sauce is too thin for your taste, continue to boil it down for a few minutes. Otherwise, serve with rice, tortillas or polenta. Garnish with cilantro to serve.
Serving Size: svg size varies based on meatball size
Number of Servings: 8
Recipe submitted by SparkPeople user KARISSAA.
Nutritional Info Amount Per Serving
- Calories: 320.3
- Total Fat: 19.5 g
- Cholesterol: 107.9 mg
- Sodium: 861.8 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.3 g
- Protein: 21.4 g
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