Chipotle Appetizer Meatballs Recipes

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 MEATBALL APPETIZERS

Steps:

• Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. Separate dough into 4 rectangles; press perforations to seal. Cut each rectangle into 6 squares. Press each square in bottom and up side of mini muffin cup. Bake 6 minutes. Remove from oven. Using handle of wooden spoon, immediately make 1 1/2 -inch indentation in center of each cup.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook 2 to 3 minutes or until tender. Stir in chipotle chili and the adobo sauce, meatballs and 2 tablespoons water. Cover; reduce heat to low. Cook 3 to 4 minutes, stirring occasionally or until thoroughly heated. Remove meatballs from skillet. Spoon 1/2 teaspoon of the sauce into each cup. Top each with one meatball half, cut side up.
• Cut each piece string cheese lengthwise in half; cut each half crosswise into thirds. Top each meatball with 1 piece string cheese. Bake 6 to 10 minutes longer or until edges are golden brown. Cool 1 minute; remove from cups.
• Top each meatball cup with 1 avocado slice; secure with wooden toothpick. Serve warm.

CHIPOTLE MEATBALL APPETIZERS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Spray 24 mini muffin cups with non-stick cooking spray. Separate dough into 4 rectangles; press perforations to seal. Cut each rectangle into 6 squares. Press each square in bottom and up side of mini muffin cup. Bake 6 minutes. Remove from oven. Using handle of wooden spoon, immediately make 1 1/2-inch indentation in center of each cup. Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook 2 to 3 minutes or until tender. Stir in chipotle chili and the adobo sauce, meatballs, and 2 tablespoons water. Cover; reduce heat to low. Cook 3 to 4 minutes, stirring occasionally or until thoroughly heated. Remove meatballs from skillet. Spoon 1/2 teaspoon of the sauce into each cup. Top each with one meatball half, cut side up. Cut each piece string cheese lengthwise in half; cut each half crosswise into thirds. Top each meatball with 1 piece of string cheese. Bake 6 to 10 minutes longer or until edges are golden brown. Cool 1 minute; remove from cups. Top each meatball cup with 1 avocado slice; secure with wooden toothpick. Serve warm.

CHIPOTLE APPETIZER MEATBALLS

Steps:

• These spicy meatballs are a wonderful appetizer and, when served in a chafing dish, will hold for a long time. Simple to prepare, they can be made ahead of time and reheated before serving. To make the sauce, saute the onion and garlic in the oil until they are lightly browned. Add the tomato sauce, broth, and the chipotles in adobo sauce. Heat the mixture to just under boiling and simmer for 20 minutes. Place the sauce in a blender or food processor and puree until smooth. To make the meatballs, combine the beef, pork, onion, cilantro, bread crumbs, egg, and season with salt and pepper. Gently mix, then form into small meatballs. Pour a couple of tablespoons of the oil in a heavy saucepan and brown the meatballs. Remove and drain. Return the sauce to the pan, add the meatballs and simmer for 15 to 20 minutes to finish cooking the meat. To serve: place in a chafing dish, garnish with the cilantro and serve accompanied with toothpicks. Yield: 8 servings as an appetizer Posted to CHILE-HEADS DIGEST V4 #279 by [email protected] (Senor Chile Monger) on Jan 22, 1998

CHIPOTLE PORK MEATBALLS

Steps:

• Mix the pork, sausage, egg, scallions, 1 teaspoon salt, 1/2 teaspoon pepper and about three-quarters of the crushed gingersnaps in a large bowl with a spoon or your hands until combined; refrigerate 1 hour. Dampen your hands and form the mixture into about 20 meatballs, 3/4 inch each.
• Preheat the oven to 375 degrees F. Add the olive oil to a large cast-iron skillet or Dutch oven and swirl to coat. Add the meatballs in a single layer and top with the onion, garlic and poblano. Sprinkle with the chili powder. Bake until the meatballs are firm and the vegetables start softening, about 8 minutes.
• Add the tomatoes to the skillet along with the Worcestershire sauce, brown sugar, the remaining gingersnaps, the chicken broth, hot sauce and 1 cup water. Stir gently, carefully loosening the meatballs from the pan and mixing them into the sauce. Return to the oven and bake until the meatballs are tender and the sauce thickens, about 40 more minutes.

CHIPOTLE APPETIZER MEATBALLS

Steps:

• To make the sauce, sauté the onion and garlic in the oil until they are lightly browned.
• Add the tomato sauce, broth, and the chipotles in adobo sauce.
• Heat the mixture to just under boiling and simmer for 20 minutes.
• Place the sauce in a blender or food processor and puree until smooth.
• To make the meatballs, combine the beef, pork, onion, cilantro, bread crumbs, egg, and season with salt and pepper.
• Gently mix, then form into small meatballs.
• Pour a couple of tablespoons of the oil in a heavy saucepan and brown the meatballs.
• Remove and drain.
• Return the sauce to the pan, add the meatballs and simmer for 15 to 20 minutes to finish cooking the meat.
• To serve: place in a chafing dish, garnish with the cilantro and serve accompanied with toothpicks.

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.

MEATBALLS WITH CHIPOTLE DIPPING SAUCE

Steps:

• Heat oven to 375°F.
• Mix meat, cilantro, bread crumbs, jalapeño peppers, egg and 2/3 of the garlic; shape into 20 meatballs, each about 1 inch in diameter.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. or until done (160ºF). Meanwhile, process mayo, chipotle pepper and remaining garlic in blender until smooth.
• Serve meatballs with sauce.

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).

HONEY-CHIPOTLE TURKEY MEATBALLS

Steps:

• Preheat oven to 375 degrees. In a medium bowl, mix together turkey, onion, garlic, salt, and ground pepper until combined (do not overmix). Form into 16 meatballs. In a small bowl, stir together honey, chiles, and vinegar.
• In a large ovenproof skillet, heat olive oil over medium-high. Add meatballs and cook until browned on all sides, 10 to 12 minutes. Transfer skillet to oven and bake 5 minutes. Remove from oven, pour honey mixture over meatballs, and swirl skillet to coat; bake until liquid is reduced and meatballs are glazed, 5 minutes, swirling halfway through.

MEATBALLS IN CHIPOTLE SAUCE

Steps:

• In a medium bowl, combine pork, onion, zucchini, egg, breadcrumbs, oregano, cumin, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix well with a fork. Form into 16 (2-inch) balls; transfer to a plate, and place in freezer until firm, 10 to 15 minutes.
• Meanwhile, combine tomatoes and chiles in a blender; process until smooth, and set aside.
• Heat 1 tablespoon oil in a large, straight-sided skillet over medium-high heat. Add half the meatballs; cook until brown, turning often, 4 to 5 minutes; transfer to a plate. Repeat with remaining oil and meatballs.
• Reduce heat to medium-low. Add pureed sauce and return all meatballs to skillet. Cover; simmer, stirring occasionally, 30 minutes. Uncover, and simmer until sauce is thickened, 5 to 10 minutes more. Season with salt and pepper. Serve over rice, sprinkled with cilantro, as desired.