Meatballs Turkey Chipotle Recipes

TURKEY MEATBALLS WITH CHIPOTLE CREAM SAUCE

Steps:

• Heat the meatballs according to the package instructions.
• Meanwhile, combine the sour cream, milk, mayonnaise, garlic powder and chipotle in a blender and blend until combined. Add salt and pepper to taste and blend again.
• In a small saucepan, heat the butter over low heat until melted. Add the chipotle mixture and mix with a wooden spoon until combined. Heat until warm, then serve with the meatballs and garnish with the grated Parmesan and cilantro.

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.

CHIPOTLE TURKEY MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• Combine all of the ingredients for the meatballs, except canola oil, in a bowl. Mix well. Roll into about 20 meatballs.
• Heat a thin layer of canola oil in a pan over medium heat. Once hot, fry meatballs until browned on all sides. Fry in batches if necessary. Transfer browned meatballs to a baking dish and finish baking in the oven until cooked through. About 10 - 15 minutes.
• While the meatballs are cooking combine all of the ingredients for the dipping sauce in a bowl. Mix well.
• Once meatballs are cooked through, place toothpicks in the top (if desired) transfer to a serving platter and serve with dipping sauce.

CHIPOTLE MEATBALL BURRITOS

Steps:

• Combine the meatballs, chipotle salsa and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
• Meanwhile, warm the refried beans and rice separately as the labels direct. Spread the beans in a rectangle in the center of each tortilla and sprinkle with about half of the cheese. Divide the rice, meatball mixture, pico de gallo, avocado and lettuce among the tortillas and season with salt and pepper. Top with the remaining cheese. Fold in the sides of the tortillas, then roll up.
• Brush the burritos all over with the vegetable oil and tightly wrap each in foil. Working in two batches, warm the burritos in a large skillet over medium heat until browned and crisp, 2 to 4 minutes per side. Serve with more chipotle salsa.

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.

TURKEY MEATBALLS

Steps:

• Mix all the ingredients and shape into 30 meatballs approximately 1" across.
• Spray a nonstick pan lightly with veggie oil.
• Cook the meatballs for 5-6 minutes or until cooked through and nicely browned on the outside You will likely have to repeat the process for a second batch unless you have one big frypan!

MEATBALLS WITH SPICY CHIPOTLE TOMATO SAUCE

Steps:

• In a small bowl, mix together the pork, breadcrumbs, egg, finely chopped onions and the chopped coriander leaves. Season, mix well and shape into small meatballs. Over a medium heat, add 1 tbsp of the oil to a large frying pan and brown the meatballs on all sides, then remove from the pan and set aside.
• Add the remaining oil, sliced onion, garlic, coriander stems and some salt. Cook for 5 mins, then add the passata and chipotle paste. Pour in 100ml water and stir well, then simmer for 10 mins before adding the meatballs and cooking for a further 5 mins. Serve with potatoes or rice and scatter with the extra coriander leaves.

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 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.