Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
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. Ingredients:
3 lbs plum tomatoes or 3 lbs roma tomatoes, coarsely chopped |
1 medium white onion, coarsely chopped |
2 large garlic cloves |
2 teaspoons minced canned chipotle chiles |
1/2 teaspoon ground cloves |
2 tablespoons vegetable oil |
1 lb ground beef |
1 lb ground pork |
1/2 cup fresh breadcrumb (made from crustless french bread) |
1 large egg |
1 1/2 teaspoons dried mexican oregano |
1 1/4 teaspoons salt |
3/4 teaspoon fresh ground black pepper |
3 tablespoons drained capers (optional) |
Directions:
1. 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.).
2. 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.
3. Bring sauce to simmer over medium heat. Add meatballs to sauce. Cover and simmer until meatballs are cooked through, about 20 minutes.
|
|