Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico

READY IN: 35mins
Recipe by swissms

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.

Top Review by puppitypup

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.

Ingredients Nutrition


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

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