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Thursday, November 3, 2011

Chipotle Meatballs

As soon as I saw the name of this recipe, I knew I was going to make it.  Oh, you all know those recipes.  The recipes where you see the name even before you see the photo and you know you will like it... scratch that... you know you will LOVE it!  Well, this was one of those recipes.  And, I'm so very glad I didn't wait to try this one... it was such a wonderful little twist on one of my all time favorite classics.

This makes 42, 1-inch round meatballs - I used about half and froze the rest for another day.... mmmmmm.. I'm already dreaming of that day!!

Chipotle Meatballs
Adapted from Simply Recipes
- Makes 42 (1-inch round) meatballs -
Printable Recipe 
Ingredients:
For the meatballs - 
2 slices bacon, minced
1 garlic clove, finely minced
1 egg
1/4 cup plain bread crumbs
1 teaspoon salt
1 pound ground pork
2 teaspoon dried oregano
1 teaspoon chipotle powder
For the sauce -
1 teaspoon olive oil
1 garlic clover, minced
1-2 Tablespoons chipotle puree
1 28oz can fire roasted crushed tomatoes
2 teaspoons dried oregano
pinch of sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
In a large bowl, add all the ingredients for the meatballs.  With your hands (you might want to wet them or rub some oil on them first), mix everything together until just combined.  Form meatballs and place on plate or platter.  Cover and let sit in refrigerator for at least one hour.

Remove the meatballs from the refrigerator and allow to sit at room temperature for 10 minutes.  Preheat oven to 400 degrees F.  Place the meatballs in a baking dish or a sheet pan with a large lip sprayed with non-stick cooking spray.  Bake the meatballs for 15 minutes, rotating pan halfway through cooking time.

To make the sauce:  In a large pot, heat the olive oil over medium heat.  Add the garlic and cook for 1 minute.  Add the tomatoes, chipotle puree, oregano, and sugar.  Stir to combine and bring to a boil.  Reduce heat to simmer and taste for seasoning.  Add salt and pepper as needed.

Add the meatballs to the sauce and simmer for 30 minutes.  Serve over pasta or rice.  Enjoy!

One Year Ago:  Tuna Pasta Ponza

12 comments:

Big Dude said...

Looks like another super dish and it's striking me the same way.

Angie's Recipes said...

Jenn, those meatballs look so mouthwatering...great colour and flavour.

Cranberry Morning said...

Looks good, Jenn. I'll have to check out that chipotle powder. I see that my spice rack needs an update. :-)

StephenC said...

You never cease to amaze.

Andrea the Kitchen Witch said...

Yum! And what a different way to enjoy both pasta and chipotles :) WIN!

At Anna's kitchen table said...

Oh Jenn, amazing!!
Shame we can't find Chipotle anything over here...

Jennifurla said...

OMG, why do I come here....I want this for dinner now.

Mary said...

These look awesome! I love the flavor combination. Great recipe find. Thanks!

StephenC said...

I came back for a second look at these. It's worth even a third look. It gives me an idea.

Jean | Delightful Repast said...

Love that photo! How can I resist meatballs glistening in a tasty sauce! And minced bacon? Well, need I say more?

Chris said...

Now think about them with some melting pepper jack cheese on a hoagie roll....mmmmm chipotle meatball subs!

Candace said...

I, too, thought about how good these would be on a sub. I love that they are baked not fried. I cannot wait to try them. Yum! Hope you are having a wonderful weekend!