Chipotle Appetizer Meatballs |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another meatball variation. This one combines smokey spicy chipotles with a fruit preserve of your choice. The meatballs are baked then combined with a sauce to serve. They can be tossed together and warmed in a slow cooker, too, with good results. Ingredients:
for meatballs |
2lbs lean ground meat(beef, venison, chicken, etc, or any combo of the two) |
1-2 canned chipotles, minced |
about 2t adobo sauce from the chipotles, above |
1 small onion, grated, or several t dry, minced |
3 cloves garlic, minced |
juice from 1 lime |
2 eggs |
about 1/2-3/4 cup ground tortilla chip crumbs |
about 1/4 cup fresh grated cotija cheese |
fresh ground pepper and kosher or sea salt(depending on how salty the chips are |
for sauce |
16oz favorite all fruit preserves(such as raspberry, peach, currant, plum, etc) |
8oz spicy tomato sauce(from the mexican section) |
8oz regular tomato sauce |
1t adobo sauce |
2t favorite spicy mustard |
fresh ground pepper |
Directions:
1. Combine all meatball ingredients well in large bowl. Mix with hands,but don't over work the mixture.
2. Form into about 50 small meatballs and place on a cooling rack over a baking sheet.
3. Bake in a 400 oven for 12-14 minutes, until cooked through but not over done.
4. Meanwhile, combine all sauce ingredients in medium sauce pan.
5. Heat, stirring frequently, over medium heat until thick and bubbly.
6. Combine meatballs and sauce and serve immediately, or, add to slow cooker to keep warm.(don't heat on anything over low, or the meatballs will break down.)
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