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)

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.