CHIPOTLE MEATBALL APPETIZERS RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Spray 24 mini muffin cups with non-stick cooking spray. Separate dough into 4 rectangles; press perforations to seal. Cut each rectangle into 6 squares. Press each square in bottom and up side of mini muffin cup. Bake 6 minutes. Remove from oven. Using handle of wooden spoon, immediately make 1 1/2-inch indentation in center of each cup. Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook 2 to 3 minutes or until tender. Stir in chipotle chili and the adobo sauce, meatballs, and 2 tablespoons water. Cover; reduce heat to low. Cook 3 to 4 minutes, stirring occasionally or until thoroughly heated. Remove meatballs from skillet. Spoon 1/2 teaspoon of the sauce into each cup. Top each with one meatball half, cut side up. Cut each piece string cheese lengthwise in half; cut each half crosswise into thirds. Top each meatball with 1 piece of string cheese. Bake 6 to 10 minutes longer or until edges are golden brown. Cool 1 minute; remove from cups. Top each meatball cup with 1 avocado slice; secure with wooden toothpick. Serve warm.
CHIPOTLE MEATBALL BURRITOS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the meatballs, chipotle salsa and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
- Meanwhile, warm the refried beans and rice separately as the labels direct. Spread the beans in a rectangle in the center of each tortilla and sprinkle with about half of the cheese. Divide the rice, meatball mixture, pico de gallo, avocado and lettuce among the tortillas and season with salt and pepper. Top with the remaining cheese. Fold in the sides of the tortillas, then roll up.
- Brush the burritos all over with the vegetable oil and tightly wrap each in foil. Working in two batches, warm the burritos in a large skillet over medium heat until browned and crisp, 2 to 4 minutes per side. Serve with more chipotle salsa.
TURKEY MEATBALLS WITH CHIPOTLE CREAM SAUCE
Provided by Marcela Valladolid
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the meatballs according to the package instructions.
- Meanwhile, combine the sour cream, milk, mayonnaise, garlic powder and chipotle in a blender and blend until combined. Add salt and pepper to taste and blend again.
- In a small saucepan, heat the butter over low heat until melted. Add the chipotle mixture and mix with a wooden spoon until combined. Heat until warm, then serve with the meatballs and garnish with the grated Parmesan and cilantro.
CHIPOTLE MEATBALLS
This started off as hamburgers with fresh onion and cilantro but needed a way to make this family favorite into a finger food.
Provided by Angie
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 45m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix beef, bread crumbs, dried onion, cilantro, onion powder, garlic powder, salt, and black pepper together in a bowl.
- Finely chop chipotle peppers and add peppers, adobo sauce, and egg to meat mixture. Mix well. Roll into 1 1/2-inch meatballs.
- Heat a skillet over high heat. Brown meatballs in the hot skillet, turning as needed, 3 to 5 minutes. Transfer to a rimmed baking sheet.
- Bake in the preheated oven until no longer pink in the centers, 8 to 10 minutes.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 6.2 g, Cholesterol 59.7 mg, Fat 10 g, Fiber 1.1 g, Protein 14 g, SaturatedFat 3.7 g, Sodium 324.9 mg, Sugar 1.2 g
CHIPOTLE PORK MEATBALLS
Provided by Food Network Kitchen
Categories appetizer
Time 2h10m
Yield 20 meatballs
Number Of Ingredients 16
Steps:
- Mix the pork, sausage, egg, scallions, 1 teaspoon salt, 1/2 teaspoon pepper and about three-quarters of the crushed gingersnaps in a large bowl with a spoon or your hands until combined; refrigerate 1 hour. Dampen your hands and form the mixture into about 20 meatballs, 3/4 inch each.
- Preheat the oven to 375 degrees F. Add the olive oil to a large cast-iron skillet or Dutch oven and swirl to coat. Add the meatballs in a single layer and top with the onion, garlic and poblano. Sprinkle with the chili powder. Bake until the meatballs are firm and the vegetables start softening, about 8 minutes.
- Add the tomatoes to the skillet along with the Worcestershire sauce, brown sugar, the remaining gingersnaps, the chicken broth, hot sauce and 1 cup water. Stir gently, carefully loosening the meatballs from the pan and mixing them into the sauce. Return to the oven and bake until the meatballs are tender and the sauce thickens, about 40 more minutes.
CHIPOTLE MEXICAN MEATBALL SOUP
This excellent soup is full of flavor. The broth is outstanding. For a less spicy soup, omit the chipotles.
Provided by dawnie2u
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a mixing bowl, mix the ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano, and cumin.
- Heat the oil in a large soup pot. Over medium high heat, saute 2 cups onions, 2 garlic cloves, celery for 5 minutes.
- Add the broth, tomatoes, salsa, chipotle chiles and 1/4 cup fresh cilantro. Bring to a boil, and cover and simmer for 20 minutes.
- Combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, oregano, cumin, 1 cup onion, 2 cloves garlic, and 1/4 cup chopped cilantro.
- Shape into small meatballs and add to soup.
- Bring the soup to a boil and stir in the rice. Add carrots to soup.
- Cover and reduce heat and simmer for about 20 minutes or until rice is tender. Season with salt and pepper.
- Garnish with more fresh cilantro right before serving.
Nutrition Facts : Calories 689.8, Fat 36.8, SaturatedFat 11.7, Cholesterol 136, Sodium 2455.2, Carbohydrate 46.3, Fiber 5.4, Sugar 11.1, Protein 42.2
MEATBALLS IN CHIPOTLE SAUCE(ALBONDIGAS ENCHIPOTLADAS)
Very spicy meatballs.Paired with rice and a salad they make a very satisfying meal.You can use beef,lamb,pork or any combination.Veal makes exceptionally soft meatballs that are delicious but a little hard to work with because they fall apart so easily.The onion does need to be ve ry ,very fine or the meatballs may fall apart as well.
Provided by strangelittlebeast
Categories Meatballs
Time 1h
Yield 1 pound, 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a small skillet over medium-low heat.Add cumin seeds and toast,stirring constantly until they begin to pop and remove immediately from heat.Grind cumin seeds to a fine powder in a spice grinder,set aside.
- Peel all garlic cloves and the onion.Mince 5 of the cloves of garlic and leave 4 whole.Grate the onion very finely or you may mince it,but it must be very very fine or the meatballs will not hold together well.
- Mix together meat,1 teaspoon of the cumin,the minced garlic,the onion and the rice;form into meatballs using about 2 tablespoons for each meatball;set aside.
- Now roast the tomatoes.There are several ways to do this:you may roast them in an iron skillet over medium high heat until charred in places on both sides or you may put then under a hot broiler about 15 minutes,turning halfway through until charred and softened.Tomatoes could also be roasted directly over a flame if you have the means to do this.
- In a blender combine tomatoes,1 teaspoon cumin,1 cup broth, and all remaining ingredients for the sauce.Blend to a smooth sauce.
- Heat the oil in a large heavy skillet or dutch oven over medium heat until a drop of sauce sizzles in the oil.Add all of the sauce at once and stir for about 5 minutes.Sauce should be simmering.
- Carefully drop in about 1/3 of the meatballs and reduce heat to medium.cook for about 6 minutes,stirring the sauce occasionally without disturbing the meatballs.Carefully turn all the meatballs and cook another 4-6 minutes until they are cooked through.Remove to a covered dish.
- Add 1/2 cup broth to the pot,mix well.When sauce returns to a simmer cook a second batch of meatballs in the same manner.
- Repeat for last batch of meatballs.Add all meatballs back to the pot and warm through.Serve over rice,if desired.
Nutrition Facts : Calories 284.7, Fat 21.1, SaturatedFat 5.9, Cholesterol 51.4, Sodium 304.4, Carbohydrate 6.6, Fiber 1.3, Sugar 2.1, Protein 16.9
CROCK POT FROZEN MEATBALLS CRANBERRY-CHIPOTLE
Make and share this Crock Pot Frozen Meatballs Cranberry-Chipotle recipe from Food.com.
Provided by Lorraine of AZ
Categories Pineapple
Time 5h15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Place meatballs in the crock pot.
- In a small bowl, combine remaining ingredients, mixing well. Pour over meatballs. Cook on LO heat 4-5 hours.
- Serve with toothpicks.
Nutrition Facts : Calories 73.5, Fat 0.1, Sodium 9.7, Carbohydrate 19, Fiber 0.6, Sugar 18.2, Protein 0.2
CHIPOTLE APPETIZER MEATBALLS
Make and share this Chipotle Appetizer Meatballs recipe from Food.com.
Provided by Iowahorse
Categories Peppers
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To make the sauce, sauté the onion and garlic in the oil until they are lightly browned.
- Add the tomato sauce, broth, and the chipotles in adobo sauce.
- Heat the mixture to just under boiling and simmer for 20 minutes.
- Place the sauce in a blender or food processor and puree until smooth.
- To make the meatballs, combine the beef, pork, onion, cilantro, bread crumbs, egg, and season with salt and pepper.
- Gently mix, then form into small meatballs.
- Pour a couple of tablespoons of the oil in a heavy saucepan and brown the meatballs.
- Remove and drain.
- Return the sauce to the pan, add the meatballs and simmer for 15 to 20 minutes to finish cooking the meat.
- To serve: place in a chafing dish, garnish with the cilantro and serve accompanied with toothpicks.
Nutrition Facts : Calories 366.8, Fat 23.3, SaturatedFat 8.2, Cholesterol 118.5, Sodium 441.9, Carbohydrate 10.1, Fiber 1.1, Sugar 2.8, Protein 28
CRANBERRY CHIPOTLE MEATBALLS
This is a sweet and spicy meatball, great as an appetizer!
Provided by Jshot21
Categories Appetizers and Snacks Spicy
Time 4h10m
Yield 16
Number Of Ingredients 5
Steps:
- Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 20.2 g, Cholesterol 23.6 mg, Fat 3.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 1.3 g, Sodium 48.3 mg, Sugar 17.7 g
MEATBALLS IN CHIPOTLE SAUCE
Perfectly seasoned meatballs are sautéed and then simmered in a scrumptious sauce made with tomato, chipotle & olive oil soup and water. These meatballs are so good you will definitely file this recipe under 'favorites'! Give them a try--your family will be glad you did!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Stir the masa harina and hot water in a large bowl. Add the beef, pork, onion, garlic, oregano, salt and black pepper and mix thoroughly. Shape the beef mixture firmly into 16 (1 1/2-inch) meatballs.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the meatballs and cook for 10 minutes or until well browned and cooked through. Remove the meatballs from the skillet.
- Stir the soup and water in the skillet and heat to a boil. Return the meatballs to the skillet and stir to coat. Reduce the heat to medium-low. Cook for 5 minutes or until the meatballs are hot, stirring occasionally.
Nutrition Facts : Calories 392.6 calories, Carbohydrate 23.4 g, Cholesterol 72 mg, Fat 23.3 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 6.3 g, Sodium 894.6 mg, Sugar 1.3 g
MEATBALLS IN CHIPOTLE SAUCE RECIPE - (4.3/5)
Provided by HeatherS
Number Of Ingredients 16
Steps:
- In a large bowl, combine masa harina and the hot water. Add ground pork, ground beef, onion, garlic, oregano, salt, cumin, black pepper, and allspice. Mix thoroughly to combine. With wet hands, form the mixture into 1 1/2-inch meatballs. In a large skillet, heat oil over medium-high heat. Add meatballs; cook until evenly browned and cooked through, stirring frequently. Remove meatballs from skillet. For sauce, in the skillet, combine broth, tomato sauce, tomato paste, and chile pepper. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until mixture is slightly thickened and reaches desired consistency. Add meatballs to sauce; heat through. Transfer meatballs with sauce to a shallow serving dish.
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CHIPOTLE MEATBALL APPETIZERS RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (5)Category AppetizerServings 24Total Time 50 mins
- Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. Separate dough into 4 rectangles; press perforations to seal. Cut each rectangle into 6 squares. Press each square in bottom and up side of mini muffin cup. Bake 6 minutes. Remove from oven. Using handle of wooden spoon, immediately make 1 1/2 –inch indentation in center of each cup.
- Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook 2 to 3 minutes or until tender. Stir in chipotle chili and the adobo sauce, meatballs and 2 tablespoons water. Cover; reduce heat to low. Cook 3 to 4 minutes, stirring occasionally or until thoroughly heated. Remove meatballs from skillet. Spoon 1/2 teaspoon of the sauce into each cup. Top each with one meatball half, cut side up.
- Cut each piece string cheese lengthwise in half; cut each half crosswise into thirds. Top each meatball with 1 piece string cheese. Bake 6 to 10 minutes longer or until edges are golden brown. Cool 1 minute; remove from cups.
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- Form the mixture into small meatballs, about 1.25 inches in diameter. I usuallly get 40 meatballs out of this recipe.
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- Add turkey, salt, egg, panko, grated onion, 1 tsp. minced chipotle peppers, and 1 grated garlic clove to a medium bow. Use hands to mix, must until combined. Use a small ice cream scoop to form into 15 meatballs. Line on prepeared baking sheet and bake until cooked through, about 15-20 minutes.
- While the meatballs cook, add remaining chipotle peppers, adobo sauce, garlic, honey and 1/2 cup chicken stock to a small saucepan. Bring to a boil, and reduce to a simmer. Cook for 3-4 minutes until slightly thicker. Whisk remaining 2 tsp. chicken stock and cornstarch together in a small bowl. Whisk into chipotle and honey mixture. Continue to simmer until thickened, about 1-2 minutes. Turn the heat off.
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