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
CHIPOTLE MEATBALLS - EL NARANJO RESTAURANT, OAXACA, MEXICO
These meatballs are flavored with chipotle chiles and capers. At the restaurant they are served over rice. I prefer serving the meatballs alone as cocktail appetizers. They might also be good used for a meatball sandwich. Published in Bon Appetit, May 2003.
Provided by swissms
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Puree first 5 ingredients in blender in batches until almost smooth. Heat oil in heavy large pot over medium-high heat. Add tomato mixture. Cover and boil 10 minutes to blend flavors and thicken slightly, stirring occasionally. Season sauce to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.).
- Combine ground beef and next 6 ingredients in large bowl. Add 1/2 cup cooled tomato sauce and stir until well mixed. Using hands, form 1 rounded tablespoonful meat mixture into ball. Optional: Insert 1/4 t. capers into center of meat; reshape meatball. Repeat with remaining meat mixture and capers.
- Bring sauce to simmer over medium heat. Add meatballs to sauce. Cover and simmer until meatballs are cooked through, about 20 minutes.
CHIPOTLE MEATBALLS
Authentic Mexican albóndigas or meatballs are cooked in a delicious chipotle tomato sauce. Serve with cooked rice and warm corn tortillas.
Provided by McCormick Kitchens
Categories Meatballs
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring water, tomato sauce and Sauce Mix to boil in 3-quart saucepan, stirring occasionally.
- Carefully add meatballs. Reduce heat to low; simmer 15 minutes or until meatballs are cooked through (or heated through if using frozen meatballs), stirring occasionally.
- Serve meatballs and sauce with cooked rice and warm corn tortillas, if desired.
Nutrition Facts : Calories 18.3, Fat 0.1, Sodium 401, Carbohydrate 4.1, Fiber 1.1, Sugar 3.2, Protein 1
MEXICAN STYLE MEATBALLS
Yummy miniature meatballs in a chipotle tomato sauce. I have been serving these for years at various events and never take leftovers home. They are easy to prepare and freeze well for pre-planning.
Provided by BAJATHECAT
Categories Spicy Appetizers
Time 1h10m
Yield 20
Number Of Ingredients 17
Steps:
- In a large bowl, mix together the ground beef and pork, eggs, bread crumbs, 1 teaspoon of salt, pepper, 2 cloves of minced garlic, and water using your hands. Form into 1 inch meatballs, and set aside on a piece of waxed paper.
- Pour the diced tomatoes into the container of a blender along with the chipotle peppers. Blend until smooth, and set aside.
- Heat the oil in a large Dutch oven over medium heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon of salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.
- Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in two batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.
- For special occasions, serve the meatballs in a chafing dish with the sauce, and garnish with cilantro.
Nutrition Facts : Calories 245.2 calories, Carbohydrate 9.8 g, Cholesterol 69.6 mg, Fat 15.9 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 5.9 g, Sodium 473.1 mg, Sugar 2.8 g
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