Mexican Meatballs in Chipotle Sauce

Make tender Mexican meatballs using a blend of beef and chorizo in a smoky chipotle sauce. Follow this easy oven-to-skillet method for perfect results.

Prep Time20

Cook Time35

Resting Time10

Total Time1 5

Course: Main Course

Cuisine: Mexican

Servings: people

Author: Marissa Stevens

Ingredients

For the Meatballs

1/4 cup panko bread crumbs
2 tablespoons milk
1 egg beaten
1/2 teaspoon ground cumin
1/4 cup chopped cilantro
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
1/2 pound lean ground beef
1/2 pound Mexican chorizo sausage

For the Chipotle Sauce

2 tablespoons olive oil
1 medium onion finely chopped, plus more for garnish (optional)
3 medium cloves garlic minced
1 teaspoon dried oregano ideally Mexican oregano
1/2 teaspoon ground cumin
1/4 teaspoon chipotle chile powder or more
14 1/2-ounce can crushed fire-roasted tomatoes with juice
1/2 cup chicken broth
1 tablespoon chipotle hot sauce or more
fine sea salt and freshly ground black pepper to taste

To Serve

hot rice for serving
chopped fresh cilantro for garnish
finely diced white onion optional

Instructions

Prepare the Oven: Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper (to use as a surface for forming your meatballs).
Set Up the Rack: Place an oven safe rack inside a second rimmed baking sheet lined with parchment paper or foil. Brush rack generously with oil or spray well with cooking spray.
Mix the Binder: Add bread crumbs and milk to a large bowl and stir until bread crumbs are moistened. Add beaten egs, cumin, cilantro, salt and pepper and stir well to combine.
Combine the Meat: Add ground beef and chorizo sausage; mix gently with your hands until just combined - avoid mixing too much or your meatballs will be tough.
Form and Bake the Meatballs: With a 2-tablespoon scoop or standard tablespoon, scoop ~1.2-ounce portions of meatball mixture onto first parchment lined baking sheet – into ragged little mounds that are close to the same size. Moisten your hands with water and pick up one mound and gently roll it into a ball between your palms (~1 1/2-inch diameter) and place on greased rack on second baking sheet. Repeat with remaining mounds, leaving space around each one (you should end up with ~18 meatballs). Bake 10 minutes, until lightly browned.
Sauté Aromatics and Briefly Simmer Sauce: Meanwhile, in a large skillet over medium heat, heat olive oil until hot. Add onion; cook and stir until onion is soft and translucent, about 5 minutes. Add garlic, oregano, cumin, and chipotle chile powder; cook and stir until fragrant, about 30 seconds. Stir in tomatoes with juice, chicken broth and chipotle hot sauce; bring to simmer. Reduce heat and keep at a low simmer for 5 minutes or until sauce has thickened slightly. Season sauce to taste with salt and pepper. Remove from heat.
Combine and Finish: When meatballs finish cooking, remove from oven and set sauce over medium heat and bring to simmer. Reduce heat to low and transfer partially cooked meatballs to sauce. Cook meatballs in sauce uncovered, gently stirring occasionally, until they are well coated with sauce and cooked through, 10-12 minutes. Serve over hot rice, garnished with cilantro and onion if desired.

Video

Notes

Rice Pairing: Plan to have whatever hot rice you choose ready when the meatballs finish cooking. You can serve them over hot white rice or Rice Cooker Mexican Rice, Mexican Brown Rice, Mexican Cauliflower Rice or Cilantro Lime Brown Rice.
Make Ahead: Store cooked meatballs and sauce in an airtight container for up to 3 days; the sauce actually gets better after a day as the flavors have more time to develop.
Freezer Friendly: You can freeze both the sauce and the meatballs for up to 2 months. Thaw slowly in the refrigerator before reheating gently on the stovetop.

Nutrition

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