Albondigas Al Chipotle (Meatballs in Chipotle Sauce) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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DH and I have two favorite meatball recipes, this one and meatballs in a mexican-style soup. I like these in sandwiches; he likes them in tortillas. Sometimes I just make the sauce for pasta. This is also a good recipe to double and freeze. Ingredients:
1 1/4 lbs ground pork |
4 slices bacon, coarsely chopped |
1 garlic clove, diced (i use 2 if using bottled minced garlic) |
1/2 cup breadcrumbs |
2 eggs |
1 teaspoon salt |
1/2 teaspoon coarse-ground black pepper |
1 1/2 teaspoons dried mint |
1/2 teaspoon dried epazote |
1 (28 ounce) can whole canned tomatoes |
2 garlic cloves (again, i increase if using bottled minced) |
2 canned chipotle chiles |
1 tablespoon adobo sauce (from chipotle can) |
2 teaspoons mexican oregano |
1/2 teaspoon salt |
chicken broth or beef broth |
Directions:
1. Preheat oven to 450.
2. Make meatballs:.
3. Combine all meatball ingredients in a large bowl. Mix well with hands (or a wooden spoon if you must, but using your hands works better and is much more fun!) Form into medium-large balls (I usually get 15), and place in a 13x9 baking dish. Bake until browned, 15 minutes. Drain excess fat from dish.
4. While meatballs are baking, make sauce:.
5. Combine sauce ingredients in blender and process to a smooth puree.
6. Pour sauce over browned meatballs and return to oven for another 20 minutes, or until the sauce is thickened. We like the sauce nice and thick, but if you prefer a thinner sauce, add a little chicken or beef broth to it.
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