Southwestern Chipotle Meatballs
By calicat
make as spicy or mild as you like. As you can tell I prefer this on the spicy side
Ingredients
- 1 pd. ground beef or turkey
- 2 serrano chiles, seeded and finely chopped (I include to add more heat)
- 1 onion, chopped
- 2 cloves garlic
- 1/2 cup breadcrumbs
- dash of worcestershire sauce
- 1 tsp. ground cumin
- Salt and pepper
- 4 oz. monterey jack cheese, cubed
- 2 tsp. extra virgin olive oil
- 1 28 oz. can diced tomatoes
- 1 green pepper, diced (optional)
- 1 7 oz. can chipotle peppers with adobo sauce (optional-if you like some heat)
Details
Servings 16
Preparation time 5mins
Cooking time 20mins
Adapted from keyingredient.com
Preparation
Step 1
In food processor combine, chopped serranos, onion, and garlic. Press chop several times. Mix together with beef/turkey, breadcrumbs, cumin, 1 tsp. salt and 1/2 tsp. pepper.
Form meatballs around cheese cubes.
In skillet, heat EVOO over medium heat. Add meatballs and cook until browned on all sides; add tomatoes, green pepper and chipotle peppers; (I added a little corn starch to thicken the sauce); simmer until cooked through, about 10 minutes.
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