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
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
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 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
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
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 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.
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- Place tomatoes in a saucepan and cover with water; simmer over medium-high heat for 8 to 10 minutes, until cooked through and mushy.
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