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!
How to Serve Chipotle Meatballs
We first published this recipe in 2006 and have since modified it a bit. This is the updated version. They’re 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 lettuce.
2 slices bacon, minced 2 cloves garlic, minced 2 large eggs 1/2 cup plain breadcrumbs 1 1/2 teaspoons salt 1 1/2 pounds ground pork 2 teaspoons dried oregano or fresh mint, finely chopped 1 to 2 teaspoons chipotle powder (or a couple teaspoons adobo sauce)
For the sauce
2 tablespoons extra virgin olive oil 1 medium onion, chopped, about 1 cup 3 cloves garlic, minced 1 to 3 chipotles chiles in adobo (canned), minced fine and sauce reserved 1 (28-ounce) can crushed tomatoes (preferably fire-roasted) 1/2 cup beef or chicken stock 1 teaspoon dried oregano
Add the minced chipotles, the can of tomatoes, broth, and oregano or mint. Mix well and add salt to taste. If you want more chipotle flavor, add the reserved chipotle sauce a spoonful at a time, mixing and tasting between spoonfuls. Simmer the sauce uncovered as the meatballs cook.
