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.
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INGREDIENTS
Nutrition- 3
- 1medium white onion, coarsely chopped
- 2large garlic cloves
- 2teaspoons minced canned chipotle chiles
- 1⁄2teaspoon ground cloves
- 2tablespoons vegetable oil
- 1lb ground beef
- 1lb ground pork
- 1⁄2cup fresh breadcrumb (made from crustless French bread)
- 1large egg
- 1 1⁄2teaspoons dried Mexican oregano
- 1 1⁄4teaspoons salt
- 3⁄4teaspoon fresh ground black pepper
- 3
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DIRECTIONS
- 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.
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