Meatballs In Chipotle Sauce Recipe 55

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.

Steps:

• Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
• Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
• Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
• Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes.

Steps:

• Pre-heat oven to 350 degrees. Combine pork, beef, ground cumin, garlic, eggs, bread crumbs, salt & pepper. Mix well. Shape into medium size meatballs. Bake for 10-15 minutes (or until firm enough to "stew").
• While meatballs are in the oven, combine the chilies, 1/2 can of en adobo sauce, tomatoes, broth, garlic, cumin seeds, oregano and lard in a blender. Puree until smooth.
• In a large pot, bring sauce to a boil. Add meatballs and simmer for 25 minutes.

Steps:

• In a medium bowl, combine pork, onion, zucchini, egg, breadcrumbs, oregano, cumin, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix well with a fork. Form into 16 (2-inch) balls; transfer to a plate, and place in freezer until firm, 10 to 15 minutes.
• Meanwhile, combine tomatoes and chiles in a blender; process until smooth, and set aside.
• Heat 1 tablespoon oil in a large, straight-sided skillet over medium-high heat. Add half the meatballs; cook until brown, turning often, 4 to 5 minutes; transfer to a plate. Repeat with remaining oil and meatballs.
• Reduce heat to medium-low. Add pureed sauce and return all meatballs to skillet. Cover; simmer, stirring occasionally, 30 minutes. Uncover, and simmer until sauce is thickened, 5 to 10 minutes more. Season with salt and pepper. Serve over rice, sprinkled with cilantro, as desired.

Steps:

• Stir together milk and bread crumbs in a large bowl.
• Cook bacon in a 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
• Pour off all but 1 tablespoon fat from skillet, then cook onion, garlic, chipotles, cumin, and oregano in skillet, stirring, until onion is softened, about 3 minutes. Add water and cook, stirring and scraping up brown bits, until water has evaporated, about 1 minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 teaspoon salt and mix well with your hands.
• Preheat broiler.
• Form scant tablespoons of meat mixture into balls and thread 3 balls 1/2 inch apart onto each skewer, arranging skewers on a lightly oiled broiler pan. Broil 3 to 4 inches from heat (do not turn) until browned and cooked through, 8 to 10 minutes.

Steps:

• For the meatballs, combine all meatball ingredients in a large bowl, mix with hands. Refrigerate and cover for 1 hour.
• Meanwhile for the sauce, if using fresh tomatoes, place on a cooking sheet and broil, turning once or twice until the skins bister and blacken, about 10 minutes. Peel the skin off tomatoes and place the peeled (or canned tomatoes) in to a blender or food processor.
• Put the garlic and onion into a hot, dry skillet and cook, turning occasionally, over medium heat, until the garlic is lightly browned and the onion is lightly scorched,.
• Add to the blender along with 1/2 cup broth, chipotles to taste (start with 1), cinnamon, salt and pepper. Blend until smooth, Taste, and add more chipotles if desired.
• Heat oil in a large , heavy and deep skillet over medium heat until quite hot but not smoking. Add the tomato mixture and "fry" until it thikckens (it will splatter), about 10 minutes.
• Stir in the remaning 2 cups broth and heat to a boil. Stir in mint. Taste again, adjust salt and pepper, and add some adobo from the canned chilies if not spicy enough.
• Shape the meat mixture into meatballs (about 1 inch diameter), the mixture should make 60 meatballs. Add the meatballs to the sauce, Shake the pan once or twice in the first 5 minutes of cooking to prevent sticking. Simmer slowly until the meatballs are done, about 30 minutes.

Steps:

• In a large bowl, combine masa harina and the hot water. Add ground pork, ground beef, onion, garlic, oregano, salt, cumin, black pepper, and allspice. Mix thoroughly to combine. With wet hands, form the mixture into 1 1/2-inch meatballs. In a large skillet, heat oil over medium-high heat. Add meatballs; cook until evenly browned and cooked through, stirring frequently. Remove meatballs from skillet. For sauce, in the skillet, combine broth, tomato sauce, tomato paste, and chile pepper. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until mixture is slightly thickened and reaches desired consistency. Add meatballs to sauce; heat through. Transfer meatballs with sauce to a shallow serving dish.