Best Chipotle Meatballs El Naranjo Restaurant Oaxaca Mexico Recipes
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
CHIPOTLE MEATBALLS - EL NARANJO RESTAURANT, OAXACA, MEXICO
These meatballs are flavored with chipotle chiles and capers. At the restaurant they are served over rice. I prefer serving the meatballs alone as cocktail appetizers. They might also be good used for a meatball sandwich. Published in Bon Appetit, May 2003.
Provided by swissms
Categories Pork
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Puree first 5 ingredients in blender in batches until almost smooth. Heat oil in heavy large pot over medium-high heat. Add tomato mixture. Cover and boil 10 minutes to blend flavors and thicken slightly, stirring occasionally. Season sauce to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.).
- Combine ground beef and next 6 ingredients in large bowl. Add 1/2 cup cooled tomato sauce and stir until well mixed. Using hands, form 1 rounded tablespoonful meat mixture into ball. Optional: Insert 1/4 t. capers into center of meat; reshape meatball. Repeat with remaining meat mixture and capers.
- Bring sauce to simmer over medium heat. Add meatballs to sauce. Cover and simmer until meatballs are cooked through, about 20 minutes.
CHIPOTLE PORK MEATBALLS
Provided by Food Network Kitchen
Categories appetizer
Time 2h10m
Yield 20 meatballs
Number Of Ingredients 16
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.
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