A1 Chipotle Meatballs Recipes

CHIPOTLE MEATBALLS

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.

A.1. CHIPOTLE MEATBALLS

Steps:

• Heat oven to 375°F.
• Mix bread crumbs and milk in large bowl; let stand 5 min. Add all remaining ingredients except A.1. and sugar; mix just until blended. Shape into 75 (1-inch) balls.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 20 min. or until done (160ºF). Meanwhile, mix A.1. and sugar until blended.
• Add meatballs to slow cooker; top with A.1. mixture. Cover with lid. Cook on LOW 2 to 4 hours (or on HIGH 1 to 2 hours).

CHIPOTLE PORK MEATBALLS

Steps:

• Mix the pork, sausage, egg, scallions, 1 teaspoon salt, 1/2 teaspoon pepper and about three-quarters of the crushed gingersnaps in a large bowl with a spoon or your hands until combined; refrigerate 1 hour. Dampen your hands and form the mixture into about 20 meatballs, 3/4 inch each.
• Preheat the oven to 375 degrees F. Add the olive oil to a large cast-iron skillet or Dutch oven and swirl to coat. Add the meatballs in a single layer and top with the onion, garlic and poblano. Sprinkle with the chili powder. Bake until the meatballs are firm and the vegetables start softening, about 8 minutes.
• Add the tomatoes to the skillet along with the Worcestershire sauce, brown sugar, the remaining gingersnaps, the chicken broth, hot sauce and 1 cup water. Stir gently, carefully loosening the meatballs from the pan and mixing them into the sauce. Return to the oven and bake until the meatballs are tender and the sauce thickens, about 40 more minutes.

MEATBALLS IN CHIPOTLE SAUCE

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.

CHICKEN CHIPOTLE MEATBALLS

Steps:

• Combine all ingredients; mix well.
• Roll meatballs and freeze or cook.

CHIPOTLE MEATBALLS

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.

A-1 MEATBALLS

Steps:

• Mix the sirloin, eggs, bread-soaked in the half and half, salt, pepper, bread crumbs, parmesan cheese, and onion.
• Mix very well together.
• Form the meatballs into ping-pong ball size and roll in the flour.
• Get 2 large frying pans hot; add the butter.
• When pan is hot, fry the meatballs until browned on all sides.
• Brown them really good then they will not fall apart.
• Turn the heat down when they are browned and simmer.
• Add the whole bottle of A-1 sauce and 1/2 cup catsup. Let simmer for 15 minutes more.