Remember that 1969 commercial where a jolly fella plops down before a plate of spaghetti and exclaims, “Momma Mia! That’s one spicy meatball!” No? Just us? Well, we only mention it because we believe we’ve found that “spicy meatball.” (Or rather, we’ve made one…) And now you can too! Chipotle lovers will rejoice in the smoky heat of these Chipotle Meatballs.
So now, when life’s cloudy with a chance of meatballs, you can think of all the pasta-bilities this dish can bring to you and your family!
- 2 lbs ground beef
- 1 5 oz bag Grain Free Sea Salt Chips
- ½ of a medium white onion, diced
- ½ bunch of cilantro, roughly chopped
- Garlic, roughly chopped
- 2 Eggs, beaten
- 1 tsp sea salt
- 2 tbsp olive oil
- ½ medium white onion, chopped, about 1 cup
- 3 garlic cloves, minced
- 1 28-ounce can crushed tomatoes
- 2 chipotles chiles in adobo (canned), minced fine + 2 tablespoons of adobo sauce
- ½ tsp cumin
- ½ tsp oregano
- ½ cup chicken stock
- Preheat oven to 350F degrees.
- In a food processor, combine chips, onion, cilantro, and garlic. Pulse until the mixture is finely minced.
- In a bowl combine crumb mixture with eggs, salt, and ground beef.
- Roll into 1-inch meatballs and place on cookie sheet.
- Bake until meatballs are fully cooked through, about 12-15 minutes.
While meatballs are cooking, prepare your sauce:
- Warm-up oil in sautè pan over medium-high heat and saute onions until they begin to brown.
- Add garlic and saute for an additional 2 minutes.
- Add the tomatoes, chipotles with sauce, oregano, cumin, and chicken stock.
- Mix well and bring to a simmer, uncovered.
- Add salt to taste.
- Simmer for a few minutes while meatballs finish cooking. The end result should be a thick sauce, resembling the consistency of marinara.
- Once meatballs are cooked through, mix with sauce to serve.
- Garnish with additional chopped cilantro.
Used In This Recipe