Southwestern Chipotle Meatballs

make as spicy or mild as you like. As you can tell I prefer this on the spicy side

Photo by Audrea A.
Adapted from keyingredient.com

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

16

Meatballs

PREP TIME

5

minutes

TOTAL TIME

20

minutes

SERVINGS

16

servings

Adapted from keyingredient.com

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)

Directions

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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