Chipotle-Chicken Meatballs

From the Rachael Ray Mag. These were delicious

Chipotle-Chicken Meatballs
Chipotle-Chicken Meatballs

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 1/3

    cup plain breadcrumbs

  • 4

    slices bacon, chopped

  • 1/2

    cup finely chopped onion

  • 3

    cloves garlic, finely chopped

  • 1

    tsp. finely chopped chipotle chiles in adobo sauce

  • 1

    lb. ground chicken

  • 1/2

    cup chopped cilantro

  • Salt and pepper

  • 1

    package (16 oz.) frozen corn, thawed

  • 8

    oz. cabbage, thinly shredded

  • 8

    flour tortillas (7-inch), warmed

Directions

Preheat the broiler. In a large bowl, combine the breadcrumbs with 1/3 cup water. In a large skillet, cook the bacon over medium heat. Transfer to a plate; pour all but 2 tsp. fat into a bowl. Add the onion to the skillet and cook over medium heat until softened, about 5 minutes. Stir in three-quarters of the garlic, the chiles and 2 tbsp. water, scraping up any browned bits; add to the breadcrumbs and let cool slightly. Add the chicken, bacon and 1/4 cup cilantro to the breadcrumb mixture; season with salt and pepper. Form the mixture into 32 meatballs. Broil the meatballs, turning once, until just cooked through, about 12 minutes. Meanwhile, in a large skillet, heat the reserved bacon fat over medium-high heat. Add the corn and cook undisturbed until it begins to brown, about 5 minutes. Stir in the cabbage and remaining garlic and cook, stirring, until the cabbage just begins to wilt, about 3 minutes. Stir in the remaining 1/4 cup cilantro; season with salt and pepper. Serve the meatballs in the tortillas with the cabbage slaw.

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