Chipotle Meatballs

Several years ago a Rick Bayless recipe for chipotle meatballs appeared in the Wednesday section of the New York Times. Fortunately we didn’t notice the recipe until a correction for it appeared in a subsequent paper, correcting the 2 cans of chipotle peppers the paper had published with the correct 2 chiles.

We made the meatballs and loved them, but couldn’t help wincing over the idea of eating them made with 5 times as much chipotle!

We first published this recipe in 2006 and have since modified it a bit. This is the updated version. Excellent served with rice and/or tortillas.

You could even serve the meatballs with spaghetti for a Tex Mex-ish version. It’s quite spicy and best accompanied with something cooling like sour cream and thinly sliced head lettuce.

Chipotle Meatballs Recipe

Ingredients

Meatballs

• 2 slices bacon, minced
• 2 garlic cloves, minced
• 2 large eggs
• 1/2 cup bread crumbs
• 1 1/2 teaspoons salt
• 1 1/2 pounds ground pork
• 2 teaspoons dried oregano or finely chopped fresh mint
• 1-2 teaspoons chipotle powder (or a couple teaspoons of adobo sauce)

Sauce

• 2 Tbsp olive oil
• 1 medium onion, chopped, about 1 cup
• 3 garlic cloves, minced
• 1-3 chipotles chiles in adobo (canned), minced fine and sauce reserved
• 1 28-ounce can crushed tomatoes (preferably fire-roasted)
• 1 teaspoon dried oregano
• 1/2 cup beef or chicken broth

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