Pork Meatballs in Chipotle Sauce - Albondigas



From the kitchen of One Perfect Bite...Folks who have followed One Perfect Bite from its inception, know that I do some unusual testing at this time of year. I tackle bookmarked recipes and untried holiday desserts in February and March because that's when I finally have time for testing and sorting through them. I also try to create a backlog of dishes that can be used when we're traveling or my family is visiting. I must be honest and tell you that I never dreamed this recipe would make it to the final cut. It was tested because our older grandsons love meatballs and I was looking for a recipe that would fill the bottomless pits we've come to call their stomachs. Bob made the first call and insisted I sit down and try them with him. Between the two of us we finished half the recipe. These are really nice. While you probably won't request them for your final meal, they make for wonderful family eating and add a little spice to an ordinary meatball dinner. The recipe was developed by Martha Stewart and I have no hesitation in recommending it to you. The heat in the recipe comes from chipotle chiles. If you use both of the recommended chiles, you will have pleasantly, but distinctively, hot meatballs. If that is more than you dare to chance, use just one. The meatballs can be made two days before serving and slowly rewarmed. They can be served over rice for a meal, but if made smaller they would also make a wonderful tapas-style appetizer. I know you'll like these. Here's the recipe.

Albondigas - Pork Meatballs in Chipotle Sauce...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
1-1/2 pounds ground pork
1 medium onion, coarsely grated and squeezed firmly to remove excess liquid
1 small zucchini, coarsely grated and squeezed firmly to remove excess liquid
1 large egg
1/4 cup dried breadcrumbs
2 teaspoons dried oregano
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 (28 ounce) can whole peeled tomatoes, with juice
1-2 chipotle chiles in adobo
2 tablespoons vegetable oil
Cooked rice and chopped fresh cilantro, for serving (optional)

Directions:
1) In a medium bowl, combine pork, onion, zucchini, egg, breadcrumbs, oregano, cumin, 1-1/2 teaspoons salt, and 1/4 teaspoon pepper; mix well with a fork. Form into 16 (2-inch) balls; transfer to a plate, and place in freezer until firm, 10 to 15 minutes.
2) Meanwhile, combine tomatoes and chiles in a blender; process until smooth, and set aside.
3) Heat 1 tablespoon oil in a large, straight-sided skillet over medium-high heat. Add half the meatballs; cook until brown, turning often, 4 to 5 minutes; transfer to a plate. Repeat with remaining oil and meatballs.
4) Reduce heat to medium-low. Add pureed sauce and return all meatballs to skillet. Cover; simmer, stirring occasionally, 30 minutes. Uncover, and simmer until sauce is thickened, 5 to 10 minutes more. Season with salt and pepper. Serve over rice, sprinkled with cilantro, as desired. Yield: 4 to 5 servings.

You might also enjoy these recipes:
Spaghetti with Mozzarella Meatballs - Step by Step Gourmet
Meatballs with Celery and Saffron - Dinners and Dreams
Lemon and Anchovy Pork (or Veal) Meatballs - Nuts about Food
Turkey-Scallion Meatballs with Soy-Ginger Glaze - The Heritage Cook
Swedish Meatballs - Felice in the Kitchen
Polpette (Meatballs) - Bell'Alimento
German Meatballs - The Runaway Spoon
Pineapple Glazed Ham Meatballs - Simply Recipes
Thai Meatballs - Food and Whine
Italian Style Turkey Meatballs - My Kitchen Adventures
Slow Cooker Mexican Meatballs - Farmgirl Gourmet
Swedish Meatballs - The Galley Gourmet
Porcupine Meatballs - The Daily Dish

Turkey Meatballs with Lemon-Garlic Yogurt Sauce - One Perfect Bite
Swedish Meatballs - One Perfect Bite
Polpettine - Tuscan Meatballs - One Perfect Bite
Persian Meatballs with Yogurt Sauce - One Perfect Bite
Albondigas: Spanish Meatballs in Tomato Sauce - One Perfect Bite
Lion's Head Meatballs - One Perfect Bite
Konigsberger Klops - One Perfect Bite
Pearl Balls - One Perfect Bite