Best Chicken Chipotle Meatballs Recipes

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CHICKEN CHIPOTLE MEATBALLS



Chicken Chipotle Meatballs image

I found this recipe in Ladies Home Journal. You can serve these with rice and salsa verde, in a tortilla with taco fixings, on nachos, rolled in enchiladas (my favorite), dipped in spicy cheese sauce or added to tortilla soup.

Provided by CookingONTheSide

Categories     Chicken

Time 1h

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 13

2 lbs ground chicken
1/4 cup tomato paste
4 garlic cloves, minced
1 cup onion, finely chopped
2 eggs, beaten
1/2 cup plain breadcrumbs
1 1/2 teaspoons kosher salt
2 chipotle chiles in adobo, finely chopped
2 teaspoons adobo sauce
1 1/2 teaspoons chili powder
3 teaspoons ground cumin
2 teaspoons ground coriander
1/2 cup cilantro, finely chopped

Steps:

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

Nutrition Facts : Calories 33.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 21, Sodium 92.9, Carbohydrate 1.6, Fiber 0.2, Sugar 0.4, Protein 4.6

CHIPOTLE CHICKEN MEATBALL TACOS



Chipotle Chicken Meatball Tacos image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 16

2 thick slices white sandwich bread, torn into small pieces
1 large egg
1 white onion, finely chopped
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
3/4 pound ground chicken
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 jalapeno pepper, seeded and chopped
1 chipotle chile pepper in adobo sauce, seeded and chopped
1 14-ounce can diced fire-roasted tomatoes
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
2 bay leaves
Hard taco shells and assorted toppings, for serving

Steps:

  • Combine the bread and egg in a large bowl; add 1 tablespoon water and mash with a potato masher or fork to make a paste. Add half each of the onion and garlic, then add the cilantro, chicken, 1 teaspoon salt and 1/4 teaspoon pepper; mix with your hands until just combined. Brush a large baking sheet with 1 tablespoon olive oil. Shape the meat mixture into 12 meatballs and place 2 inches apart on the prepared baking sheet. Refrigerate 15 minutes.
  • Meanwhile, position a rack in the upper third of the oven and preheat to 475 degrees F. Combine the remaining onion and garlic, the jalapeno, chipotle, tomatoes, thyme and cinnamon in a blender; pulse until smooth. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Pour in the tomato puree, then add the bay leaves and cook until the sauce thickens, about 6 minutes. Stir in 1 1/2 cups water, scraping up the browned bits from the bottom of the pot. Reduce the heat to low and simmer, stirring occasionally, 10 more minutes; season with salt. Bake the meatballs until they just start to brown, about 8 minutes. Transfer to the sauce and gently simmer, spooning the sauce over the meatballs, until cooked through, about 7 minutes. (Add a few tablespoons of water if the sauce gets too thick.) Remove the bay leaves. Cut the meatballs in half and serve in taco shells with assorted toppings. Photograph by Andrew Purcell

CHICKEN, BACON CHIPOTLE BALLS RECIPE BY TASTY



Chicken, Bacon Chipotle Balls Recipe by Tasty image

Here's what you need: bread crumb, oil, boneless, skinless chicken breasts, salt, pepper, eggs, flour, dried rosemary, fresh parsley, bacon, garlic powder, onion powder, pepper, shredded mozzarella cheese, chipotle sauce, salt, fresh parsley

Provided by Lucia Plancarte

Categories     Appetizers

Yield 12 servings

Number Of Ingredients 17

bread crumb, for coating
oil, for frying
2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
2 eggs
½ cup flour
1 teaspoon dried rosemary
¼ cup fresh parsley, chopped
3 strips bacon, cooked and crumbled
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
7 oz shredded mozzarella cheese
½ cup chipotle sauce, to taste
1 tablespoon salt
fresh parsley, chopped

Steps:

  • Preheat the oven 200ºC (400ºF).
  • Season the chicken breast with salt and pepper, both sides.
  • Bake the chicken breast for 25 minutes, or until cooked through.
  • With two forks, shred the chicken.
  • Add the eggs, flour, rosemary, parsley, bacon, garlic powder, onion powder, pepper, mozzarella cheese, chipotle sauce, and salt. Mix to combine.
  • Preheat a pot of oil to 180˚C (350˚F).
  • Make small balls with the chicken mixture by rolling between your hands. The coat the balls in breadcrumbs.
  • Fry the balls until golden brown about 2-3 minutes.
  • Drain on a paper towel to remove excess oil and sprinkle with salt.
  • Garnish with a sprinkle of parsley.
  • Enjoy!

Nutrition Facts : Calories 203 calories, Carbohydrate 7 grams, Fat 11 grams, Fiber 0 grams, Protein 17 grams, Sugar 0 grams

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