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.
MEXICAN MEATBALLS WITH RED CHILE TOMATO SAUCE AND QUESO FRESCO
Steps:
- For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
- For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.
CHILE COLORADO MEATBALLS
We were feeling like having a bit of Chile Colorado tonight, but weren't looking forward to the hours of watching over it would require with cubed beef; and besides, all the beef was frozen. So I looked in the freezer to see what I could come up with, and hey -- there were meatballs in there! The resulting Chile Colorado Meatballs were "very" tasty, and in addition to being a great dinner item I think will make a really nice potluck and/or appetizer dish in the future. Here's the quick and easy recipe I created for our crockpot.
Provided by Julesong
Categories Vegetable
Time 2h5m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the boiling water and bouillon granules until dissolved.
- Add remaining ingredients.
- Pour all into either a crockpot and cook on high for 2 to 3 hours (or low for 5 hours), or a large casserole and bake in preheated 350 degree F oven for 45 minutes.
- Enjoy! Serve as part of a Mexican-style combination dinner of enchiladas or tamales, rice, and refried beans- the sauce goes really well with other dishes on the plate.
- *Note:I prefer using 1 tsp of Maggi Chicken with Chipotle bouillon cube and 1 tsp of Chicken and Tomato bouillon cube instead of 2 tsp beef bouillon; please note that most Maggi bouillon cubes contain 2 tsps, so you'll be using half a cube.
- Another note: also, you can add another tsp of bouillon and cup of water to make more sauce if you want to add another pound of meatballs for more servings.
Nutrition Facts : Calories 63.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.2, Sodium 1193, Carbohydrate 13.2, Fiber 3.3, Sugar 7.9, Protein 3.2
MEXICAN MEATBALLS
Easy to make meatballs with a Mexican flair. Eat them plain, use them for sandwiches, or serve over pasta.
Provided by Chef Robby
Categories Meat
Time 55m
Yield 16 meatballs
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Combine first five ingredients in large mixing bowl and hand mix well.
- Shape into golf ball size meatballs. Should net about 16 meatballs.
- Place meatballs on baking tray and bake uncovered for about 20 minutes.
- Turn meatballs, then bake for an additional 20 minutes.
- Place meatballs onto paper towel to absorb grease.
- Place salsa into saucepan and heat through.
- Add meatballs to salsa and serve.
- Note: The longer the meatballs sit in the salsa, the more flavor they will absorb.
Nutrition Facts : Calories 127.9, Fat 7, SaturatedFat 2.6, Cholesterol 42.1, Sodium 445.8, Carbohydrate 6.8, Fiber 1.2, Sugar 2.3, Protein 9.8
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 (MEATBALLS) EN CHIPOTLE
Tiny flavorful meatballs that your friends and family will rave about. Authentic Mexican recipe. Serve with warm tortillas and a salad.
Provided by MexicoKaren
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
- Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
- Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
- Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.
Nutrition Facts : Calories 344.4 calories, Carbohydrate 12.6 g, Cholesterol 119.1 mg, Fat 22.1 g, Fiber 1.9 g, Protein 23.2 g, SaturatedFat 7.1 g, Sodium 506.8 mg, Sugar 3.9 g
MEXICAN MEATBALLS WITH CHIPOTLE SAUCE ' ALBONDIGAS '
This versatile Meatball recipe can be eaten on its own or served with pasta, rice, couscous or in a baguette.
Provided by The-Lottie-Plot-34
Time 1h10m
Yield Serves 4
Number Of Ingredients 34
Steps:
- To make the meatballs. Soften the onions and garlic in a pan and set aside to cool slightly.
- when cooled add the onions and garlic to the remaining meatball ingredients and mix thoroughly. The mixture should be quiet moist.
- With your hands shape into golf ball sized meatballs
- Drizzle the pan with a little oil and gently fry the meatballs in batched until coloured all the way around, then set aside. The meatball do not have to be fully cooked all the way through at this stage.
- To make the sauce. Scrape the pan clean and add oil if needed. fry the onions and garlic until browned.
- Add the remaining sauce ingredients and bring to a simmer.
- Carefully drop in the meatballs to the sauce along with any juices. Simmer for 30-40mins untill the sauce is thick and the meatballs are cooked through. Add a drop of water if the sauce becomes too thick.
- Check for seasoning and adjust with a bit more sugar, salt or pepper if needed.
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
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.
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
CHICKEN CHIPOTLE MEATBALLS
I found this recipe in Ladies Home Journal. You can serve these with rice and salsa verde, in a tortilla with taco fixings, on nachos, rolled in enchiladas (my favorite), dipped in spicy cheese sauce or added to tortilla soup.
Provided by CookingONTheSide
Categories Chicken
Time 1h
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients; mix well.
- Roll meatballs and freeze or cook.
Nutrition Facts : Calories 33.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 21, Sodium 92.9, Carbohydrate 1.6, Fiber 0.2, Sugar 0.4, Protein 4.6
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
MEXICAN MEATBALLS
I started making these meatballs years ago and brought them to every event imaginable. I never brought home leftovers and have been asked for the recipe so many times, I started bringing copies with me. Depending on the crowd you are going to feed, you can make these mild or spicy. Easy to make and they freeze well for pre-planning.
Provided by CaribbeanQueen
Categories Pork
Time 1h10m
Yield 40 meatballs, 20 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, 1 t. salt, pepper, 2 cloves of minced garlic, and water. Form into 1 inch meatballs and set aside on a piece of waxed paper.
- Pour the diced tomatoes into the container of a blender along with the chipotle chilies. Blend until smooth, and set aside.
- Heat the oil in a large Dutch oven over medium high heat. Add the onion; cook and stir until tender. Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas. Pour in the tomato mixture and chicken broth. Season with the remaining teaspoon salt, and mix well. Bring to a boil, then simmer over low heat while you brown the meatballs.
- Heat a large skillet over medium-high heat. Spray with cooking spray. Add meatballs, but do not crowd them. Fry them in 2 batches if necessary. Cook, stirring occasionally until browned on the outside. Remove from the skillet, and place into the pot of simmering sauce. Let the meatballs simmer in the sauce for about 30 minutes. Longer will not hurt them.
- For special occasions, serve the meatballs and sauce in a chafing dish. Garnish with chopped cilantro.
Nutrition Facts : Calories 232.5, Fat 14.4, SaturatedFat 5.1, Cholesterol 66.3, Sodium 529.6, Carbohydrate 10.2, Fiber 1.4, Sugar 2.8, Protein 15.1
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- Preheat the oven to 400◦F. Line two baking sheets with foil and spray them with non-stick cooking spray.
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