Chipotle Meatballs
Recipe: Chipotle Meatballs
From: Rick Bayless, Mexican Everyday
Serves: 4
3 slices bacon, cut in 1" pieces
3 cloves garlic, peeled
2 large eggs
1/2 c. dry bread crumbs
1-1/2 tsp. salt, divided
1-1/4 lb. ground pork (see note)
1/2 c. loosely packed mint leaves, coarsely chopped
28-oz. can diced tomatoes in juice (preferably fire-roasted)
1 or 2 canned chipotle chiles en adobo, stemmed and seeded
1 to 2 Tbsp. chipotle canning sauce
1 tsp. dried oregano
1 to 1-1/2 c. beef or chicken broth
Heat oven to 450°. In a food processor, combine the bacon and one clove garlic. Process with metal blade until finely chopped. Add eggs, breadcrumbs, and 1 tsp. salt. Pulse several times to combine thoroughly, then add pork and mint leaves. Pulse a few more times until everything is well combined, but not processed to a paste. Remove the blade.
With wet hands, form meat mixture into 16 plum-size balls, spacing them out in a 9x13" baking dish. Bake until lightly browned (they'll be more brown underneath than on top), about 15 min.
While the meatballs are baking, combine the tomatoes with their juice, chipotles, canning sauce, oregano, two garlic cloves cut in half, and 1/2 tsp. salt in blender or food processor. Process to a smooth pureé.
When the meatballs are browned, spoon off any rendered fat from the baking dish, then pour over the tomato mixture to cover the meatballs evenly. Bake until the sauce looks like tomato paste, 15-20 min.
Microwave the broth for about a minute to heat it. Divide the meatballs among four dinner plates, leaving most of the sauce behind. Stir enough broth into the sauce to give it an easily spoonable consistency. Taste and season with more salt if you think it needs it. Spoon the sauce over the meatballs and serve.
Notes:
The author says that pork is most common in Mexico, but they can be made from beef also, or turkey, or lamb, or a combination of meats. He strongly urges not to omit the bacon as it adds succulence. I made these from buffalo (with the bacon) and they were very good. The mint is traditional but he says parsley, thyme (not too much), sage, and basil are also good.
I had to go to the local health-food store to find fire-roasted tomatoes, but they did have good flavor.
From: Rick Bayless, Mexican Everyday
Serves: 4
3 slices bacon, cut in 1" pieces
3 cloves garlic, peeled
2 large eggs
1/2 c. dry bread crumbs
1-1/2 tsp. salt, divided
1-1/4 lb. ground pork (see note)
1/2 c. loosely packed mint leaves, coarsely chopped
28-oz. can diced tomatoes in juice (preferably fire-roasted)
1 or 2 canned chipotle chiles en adobo, stemmed and seeded
1 to 2 Tbsp. chipotle canning sauce
1 tsp. dried oregano
1 to 1-1/2 c. beef or chicken broth
Heat oven to 450°. In a food processor, combine the bacon and one clove garlic. Process with metal blade until finely chopped. Add eggs, breadcrumbs, and 1 tsp. salt. Pulse several times to combine thoroughly, then add pork and mint leaves. Pulse a few more times until everything is well combined, but not processed to a paste. Remove the blade.
With wet hands, form meat mixture into 16 plum-size balls, spacing them out in a 9x13" baking dish. Bake until lightly browned (they'll be more brown underneath than on top), about 15 min.
While the meatballs are baking, combine the tomatoes with their juice, chipotles, canning sauce, oregano, two garlic cloves cut in half, and 1/2 tsp. salt in blender or food processor. Process to a smooth pureé.
When the meatballs are browned, spoon off any rendered fat from the baking dish, then pour over the tomato mixture to cover the meatballs evenly. Bake until the sauce looks like tomato paste, 15-20 min.
Microwave the broth for about a minute to heat it. Divide the meatballs among four dinner plates, leaving most of the sauce behind. Stir enough broth into the sauce to give it an easily spoonable consistency. Taste and season with more salt if you think it needs it. Spoon the sauce over the meatballs and serve.
Notes:
The author says that pork is most common in Mexico, but they can be made from beef also, or turkey, or lamb, or a combination of meats. He strongly urges not to omit the bacon as it adds succulence. I made these from buffalo (with the bacon) and they were very good. The mint is traditional but he says parsley, thyme (not too much), sage, and basil are also good.
I had to go to the local health-food store to find fire-roasted tomatoes, but they did have good flavor.