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.
In association with Rachael Ray at www.rachaelray.com