Chipotle Meatballs
Ingredients
- 2 slices bacon
- 2 cloves garlic
- 2 large eggs
- 1/2 cup breadcrumbs
- 1 1/2 teaspoons salt
- 1 1/2 pounds ground pork
- 2 teaspoons dried oregano
- 1 to 2 teaspoons chipotle powder
- 2 tablespoons extra virgin olive oil
- 1 cup onion
- 3 cloves garlic
- 1 chipotles chiles
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup beef
- 1 teaspoon dried oregano
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Instructions
- Add all of the meatball ingredients to a large bowl and mix well with clean hands for a minute or two. You want the mixture to be well integrated, but you don't want to overwork it or the meatballs will be tough.
- With wet hands or an ice cream scoop, form the meat into about 16 plum-size balls and space them out in a 13x9-inch baking dish, or, if you have one, a mini-muffin tin. Bake at 400°F until lightly browned, about 15 minutes.
- While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and cook for 1 minute.,Add the minced chipotles, the can of tomatoes, broth, and oregano or mint. Mix well and add salt to taste. If you want more chipotle flavor, add the reserved chipotle sauce a spoonful at a time, mixing and tasting between spoonfuls. Simmer the sauce uncovered as the meatballs cook.
- When meatballs are ready, put them into the sauce and toss to coat. If the sauce is too thin for your taste, continue to boil it down for a few minutes. Otherwise, serve with rice, tortillas or polenta. Garnish with cilantro to serve.
Source
Original recipe: View Original
