Cans of chipotle peppers in adobo sauce line my pantry at all times. That smokey flavor adds zip to just about anything….eggs, meat, rice. This recipe is easy and a crowd pleaser. I like to serve with some mexican rice for a quick and easy dinner. Frontera products made by Rick Bayless are my easy go to seasoning blends for tacos, slow cooked meats and chili. So it’s no surprise that this recipe is pretty much his spicy chipotle meatball recipe with a few tweaks! I hope you enjoy it as much as I do!
Ingredients
- 1 lbs ground turkey could use pork, chicken or beef
- 1 egg
- 2 cloves crushed garlic
- 1 tsp dried basil
- 1 tsp salt
- 1/2 cup cooked rice
- 15 oz can tomato sauce or crushed tomatoes
- 1-2 canned adobe peppers in adobo
- 1 tbsp adobo sauce from can
- 1 tsp oregano
- 2 cloves crushed garlic
- 1/2 cup chicken broth
- chopped parsley
Servings: people
Instructions
- Mix meat, egg, 2 cloves garlic, salt, basil and rice in bowl.
- Form into approx 12 meatballs and bake at 400 for about 10 minutes. They will be sticky, wet your hands if you are having a problem forming the balls.
- Meanwhile mix the tomato, peppers, sauce, oregano and crushed garlic in a large pan, simmer while meatballs cook
- Add meatballs to sauce and add about 1/2 cup of chicken broth to thin sauce slightly. Let meatballs cooking sauce for a few minutes before serving. Season sauce with salt if needed.
- Serve over rice and garnish with chopped parsley! Yum!
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