Meatballs In Chipotle Sauce Albondigas Enchipotladas Recipes

ALBONDIGAS (MEATBALLS) EN CHIPOTLE

Steps:

• Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
• Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
• Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
• Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 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.

MEATBALLS IN CHIPOTLE SAUCE(ALBONDIGAS ENCHIPOTLADAS)

Steps:

• Heat a small skillet over medium-low heat.Add cumin seeds and toast,stirring constantly until they begin to pop and remove immediately from heat.Grind cumin seeds to a fine powder in a spice grinder,set aside.
• Peel all garlic cloves and the onion.Mince 5 of the cloves of garlic and leave 4 whole.Grate the onion very finely or you may mince it,but it must be very very fine or the meatballs will not hold together well.
• Mix together meat,1 teaspoon of the cumin,the minced garlic,the onion and the rice;form into meatballs using about 2 tablespoons for each meatball;set aside.
• Now roast the tomatoes.There are several ways to do this:you may roast them in an iron skillet over medium high heat until charred in places on both sides or you may put then under a hot broiler about 15 minutes,turning halfway through until charred and softened.Tomatoes could also be roasted directly over a flame if you have the means to do this.
• In a blender combine tomatoes,1 teaspoon cumin,1 cup broth, and all remaining ingredients for the sauce.Blend to a smooth sauce.
• Heat the oil in a large heavy skillet or dutch oven over medium heat until a drop of sauce sizzles in the oil.Add all of the sauce at once and stir for about 5 minutes.Sauce should be simmering.
• Carefully drop in about 1/3 of the meatballs and reduce heat to medium.cook for about 6 minutes,stirring the sauce occasionally without disturbing the meatballs.Carefully turn all the meatballs and cook another 4-6 minutes until they are cooked through.Remove to a covered dish.
• Add 1/2 cup broth to the pot,mix well.When sauce returns to a simmer cook a second batch of meatballs in the same manner.
• Repeat for last batch of meatballs.Add all meatballs back to the pot and warm through.Serve over rice,if desired.

MEATBALLS IN CHIPOTLE SAUCE

Steps:

• Stir the masa harina and hot water in a large bowl. Add the beef, pork, onion, garlic, oregano, salt and black pepper and mix thoroughly. Shape the beef mixture firmly into 16 (1 1/2-inch) meatballs.
• Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook for 10 minutes or until well browned and cooked through. Remove the meatballs from the skillet.
• Stir the soup and water in the skillet and heat to a boil. Return the meatballs to the skillet and stir to coat. Reduce the heat to medium-low. Cook for 5 minutes or until the meatballs are hot, stirring occasionally.

ALBONDIGAS (MEATBALLS)

Steps:

• Combine the 3 cloves garlic, 1 tbl onion, cumin, cloves, salt and pepper in a food processor; process until well ground.
• Transfer spices to a bowl and add the beef, pork, raw egg, breadcrumbs and mint; mix together thoroughly with your hands.
• Cut the hard-boiled eggs in half and each half into 9 pieces.
• Form meatballs around each egg piece; set aside.
• To make the sauce, puree the tomatoes, garlic and onion in a blender or food processor; strain.
• Heat oil in a large skillet and add pureed tomatoe mixture; bring to a boil.
• add water and salt and simmer for 6 minutes.
• Uncover and add meatballs to the sauce.
• Cook, covered, over low heat for 30 minutes; correct seasonings if desired.

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.

MEXICAN MEATBALLS WITH CHIPOTLE SAUCE ' ALBONDIGAS '

Steps:

• To make the meatballs. Soften the onions and garlic in a pan and set aside to cool slightly.
• when cooled add the onions and garlic to the remaining meatball ingredients and mix thoroughly. The mixture should be quiet moist.
• With your hands shape into golf ball sized meatballs
• Drizzle the pan with a little oil and gently fry the meatballs in batched until coloured all the way around, then set aside. The meatball do not have to be fully cooked all the way through at this stage.
• To make the sauce. Scrape the pan clean and add oil if needed. fry the onions and garlic until browned.
• Add the remaining sauce ingredients and bring to a simmer.
• Carefully drop in the meatballs to the sauce along with any juices. Simmer for 30-40mins untill the sauce is thick and the meatballs are cooked through. Add a drop of water if the sauce becomes too thick.
• Check for seasoning and adjust with a bit more sugar, salt or pepper if needed.

ALBONDIGAS IN CHIPOTLE SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Place ground meat into a large mixing bowl, making sure to break meat into smaller pieces.
• the rest of the ingredients and mix by hand until all the ingredients are well blended. Don't overwork or the meatballs will be mealy. Form into 1-ounce balls, about 1 1/2 inches in diameter and place them closely together on a sheet pan.
• Place the pan into the top half of the oven and cook until the meatballs are just firm to the touch, about 10 minutes. Remove from pan and drop into the Chipotle Tomato Sauce. Simmer 5 minutes and serve.
• Put the tomato sauce, chipotles with sauce and the rest of the ingredients into a large, heavy bottomed saucepan. Stir well and place over high heat until the sauce begins to bubble. Reduce the heat and simmer for 1 hour, being sure to stir every 10 to 15 minutes so it doesn't burn.
• Serve with white rice or mashed potatoes

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.