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    You are in: Home / Recipes / Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico Recipe
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    Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico

    Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico. Photo by **Tinkerbell**

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    swissms's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.).
    2. 2
      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.
    3. 3
      Bring sauce to simmer over medium heat. Add meatballs to sauce. Cover and simmer until meatballs are cooked through, about 20 minutes.

    Ratings & Reviews:

    • on January 01, 2010

      These were very good, a nice change from Italian meatballs. I served them over brown rice. I used canned crushed tomatoes which worked perfectly. Thanks Swissms.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2009

      I made a mistake with this recipe, but am not downgrading for it. And hopefully my story will prevent someone else from making the same mistake. :) I looked all over the 10 types of tomatoes at the grocery store but none were signed, "Plum Tomatoes". I really wanted to use the Romas, as that's my preferred tomato for just about everything, but 3 lbs seemed like an awful lot of them & I was shopping with a toddler who taste tests everything she can reach in the produce section. So I chose the bigger tomatoes that people generally use on hamburgers & removed as much of the seeds as I could. After dinner I sat down at the computer to research tomatoes & found that the Roma would have been the perfect choice for this recipe. I used my food processor and the slicing tomatoes (as I now know they're called) created a very watery, unflavorful sauce that had a strange texture. Very fine dices but never pureed, like I'd expected them to. Chipotle chiles are a favorite flavor of ours & we loved it in the meatballs & the sauce. I'd like to try this recipe again in the future with the Roma tomatoes as I'm sure there will be a huge difference in flavor as well as the texture. Thanks for posting, swissms! :) Made for New Kids on the Block tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico

    Serving Size: 1 (319 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 528.1
     
    Calories from Fat 301
    57%
    Total Fat 33.4 g
    51%
    Saturated Fat 11.3 g
    56%
    Cholesterol 157.7 mg
    52%
    Sodium 682.6 mg
    28%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 3.7 g
    14%
    Sugars 7.4 g
    29%
    Protein 38.0 g
    76%

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