Spicy Chipotle Ablondigas Recipe

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Daisy Martinez’s meatballs get a spicy kick from chipotle.

Spicy Chipotle Ablondigas Recipe

Makes about 30 “cocktail party-sized” meatballs

2 cloves garlic
1 medium yellow onion, coarsely chopped
2 canned chipotle peppers in adobo, plus 2 tablespoons of the adobo sauce
from the can
1 pound ground pork
1/2 cup breadcrumbs
1 large egg, beaten
2 tablespoons finely shredded cotija or Parmesan cheese
1 1/2 tablespoons very finely chopped epazote (“Mexican oregano”)   [NOTE:  if your grocery doesn’t have epazote, substitute equal parts fresh mint and cilantro]
Kosher or fine sea salt and freshly ground black pepper

Prepare a baking sheet by lining it with parchment paper.  Preheat the oven to 375ºF.

Put the garlic, onion, chipotle peppers and adobo sauce in the bowl of a food processor and process to a puree.  Scrape the mixture into a large
mixing bowl and add the ground pork, breadcrumbs, eggs, cheese, herbs, and some salt and pepper.  Mix all of the ingredients to combine.

Shape the mix into 1 1/2-inch meatballs, lining them up on the baking sheet as you go. Bake until the meatballs are cooked through and lightly browned, about 20 minutes.

Serve the meatballs skewered on a toothpick or reserve to serve as desired.

http://www.ehow.com/video_12125768_spicy-chipotle-albondigas.html

In association with Rachael Ray at www.rachaelray.com

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