MEATBALLS IN CHIPOTLE SAUCE
Albondigas, the Spanish word for meatballs, is also the name of this traditional dish in which they are simmered in a spicy tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 1h15m
Number Of Ingredients 12
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.
MEATBALLS IN CHIPOTLE SAUCE
Make and share this Meatballs in Chipotle Sauce recipe from Food.com.
Provided by V.A.718
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350 degrees. Combine pork, beef, ground cumin, garlic, eggs, bread crumbs, salt & pepper. Mix well. Shape into medium size meatballs. Bake for 10-15 minutes (or until firm enough to "stew").
- While meatballs are in the oven, combine the chilies, 1/2 can of en adobo sauce, tomatoes, broth, garlic, cumin seeds, oregano and lard in a blender. Puree until smooth.
- In a large pot, bring sauce to a boil. Add meatballs and simmer for 25 minutes.
Nutrition Facts : Calories 859.4, Fat 59.6, SaturatedFat 20.8, Cholesterol 323.5, Sodium 1248.7, Carbohydrate 28.7, Fiber 3.7, Sugar 7, Protein 49.7
TURKEY MEATBALLS WITH CHIPOTLE CREAM SAUCE
Provided by Marcela Valladolid
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 10
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.
MEATBALLS IN CHIPOTLE SAUCE RECIPE - (4.3/5)
Provided by HeatherS
Number Of Ingredients 16
Steps:
- In a large bowl, combine masa harina and the hot water. Add ground pork, ground beef, onion, garlic, oregano, salt, cumin, black pepper, and allspice. Mix thoroughly to combine. With wet hands, form the mixture into 1 1/2-inch meatballs. In a large skillet, heat oil over medium-high heat. Add meatballs; cook until evenly browned and cooked through, stirring frequently. Remove meatballs from skillet. For sauce, in the skillet, combine broth, tomato sauce, tomato paste, and chile pepper. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until mixture is slightly thickened and reaches desired consistency. Add meatballs to sauce; heat through. Transfer meatballs with sauce to a shallow serving dish.
MEATBALLS IN CHIPOTLE SAUCE
Perfectly seasoned meatballs are sautéed and then simmered in a scrumptious sauce made with tomato, chipotle & olive oil soup and water. These meatballs are so good you will definitely file this recipe under 'favorites'! Give them a try--your family will be glad you did!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 35m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 23.4 g, Cholesterol 72 mg, Fat 23.3 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 6.3 g, Sodium 894.6 mg, Sugar 1.3 g
ALBONDIGAS AL CHIPOTLE (MEATBALLS IN CHIPOTLE SAUCE)
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.
Provided by KlynnPadilla
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450.
- Make meatballs:.
- 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.
- While meatballs are baking, make sauce:.
- Combine sauce ingredients in blender and process to a smooth puree.
- 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.
Nutrition Facts : Calories 664.2, Fat 43.3, SaturatedFat 15.4, Cholesterol 254.5, Sodium 1983.7, Carbohydrate 21.3, Fiber 3.4, Sugar 7.4, Protein 46.3
MEATBALLS WITH SPICY CHIPOTLE TOMATO SAUCE
Mexican chipotle pepper paste gives this everyday pork supper a smoky, spicy flavour
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 406 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
CHIPOTLE MEATBALLS
Provided by Lillian Chou
Categories Pork Thanksgiving Quick & Easy Dinner Meat Veal Family Reunion Potluck Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 (hors d'oeuvres)
Number Of Ingredients 15
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(ALBONDIGAS ENCHIPOTLADAS)
Very spicy meatballs.Paired with rice and a salad they make a very satisfying meal.You can use beef,lamb,pork or any combination.Veal makes exceptionally soft meatballs that are delicious but a little hard to work with because they fall apart so easily.The onion does need to be ve ry ,very fine or the meatballs may fall apart as well.
Provided by strangelittlebeast
Categories Meatballs
Time 1h
Yield 1 pound, 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 284.7, Fat 21.1, SaturatedFat 5.9, Cholesterol 51.4, Sodium 304.4, Carbohydrate 6.6, Fiber 1.3, Sugar 2.1, Protein 16.9
MEATBALLS WITH CHIPOTLE DIPPING SAUCE
Appetizer meatballs made with minced jalapeño peppers deliver another level of heat when you tuck into the chipotle dipping sauce.
Provided by My Food and Family
Categories Home
Time 35m
Yield 20 servings, 1 meatball and about 1 Tbsp. sauce each
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix meat, cilantro, bread crumbs, jalapeño peppers, egg and 2/3 of the garlic; shape into 20 meatballs, each about 1 inch in diameter.
- Place on rimmed baking sheet sprayed with cooking spray.
- Bake 20 min. or until done (160ºF). Meanwhile, process mayo, chipotle pepper and remaining garlic in blender until smooth.
- Serve meatballs with sauce.
Nutrition Facts : Calories 120, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CHIPOTLE MEATBALLS
This started off as hamburgers with fresh onion and cilantro but needed a way to make this family favorite into a finger food.
Provided by Angie
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 45m
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 6.2 g, Cholesterol 59.7 mg, Fat 10 g, Fiber 1.1 g, Protein 14 g, SaturatedFat 3.7 g, Sodium 324.9 mg, Sugar 1.2 g
MEXICAN MEATBALLS IN CHIPOTLE CHILI SAUCE
for Mexican food lovers. Preparing this one day ahead brings out more the flavors. From Chicago Cooks' Mary Wilkinson.
Provided by Pneuma
Categories Pork
Time 2h
Yield 60 meatballs, 8 serving(s)
Number Of Ingredients 20
Steps:
- For the meatballs, combine all meatball ingredients in a large bowl, mix with hands. Refrigerate and cover for 1 hour.
- Meanwhile for the sauce, if using fresh tomatoes, place on a cooking sheet and broil, turning once or twice until the skins bister and blacken, about 10 minutes. Peel the skin off tomatoes and place the peeled (or canned tomatoes) in to a blender or food processor.
- Put the garlic and onion into a hot, dry skillet and cook, turning occasionally, over medium heat, until the garlic is lightly browned and the onion is lightly scorched,.
- Add to the blender along with 1/2 cup broth, chipotles to taste (start with 1), cinnamon, salt and pepper. Blend until smooth, Taste, and add more chipotles if desired.
- Heat oil in a large , heavy and deep skillet over medium heat until quite hot but not smoking. Add the tomato mixture and "fry" until it thikckens (it will splatter), about 10 minutes.
- Stir in the remaning 2 cups broth and heat to a boil. Stir in mint. Taste again, adjust salt and pepper, and add some adobo from the canned chilies if not spicy enough.
- Shape the meat mixture into meatballs (about 1 inch diameter), the mixture should make 60 meatballs. Add the meatballs to the sauce, Shake the pan once or twice in the first 5 minutes of cooking to prevent sticking. Simmer slowly until the meatballs are done, about 30 minutes.
SPAGHETTI AND CHIPOTLE MEATBALLS
Zing up your usual pasta and meatballs with this Latin twist on an Italian staple.
Provided by MitchJGray
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
- Bake in the preheated oven until cooked through, about 30 minutes.
- While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
- Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.
Nutrition Facts : Calories 662.1 calories, Carbohydrate 71.8 g, Cholesterol 99 mg, Fat 23.2 g, Fiber 7.5 g, Protein 38.4 g, SaturatedFat 8.5 g, Sodium 1199.3 mg, Sugar 7.6 g
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- To make the meatballs, place the beef, pork, cumin, garlic, 1 tsp salt and a grind of pepper in a bowl.
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