This was my dinner last night! It was so good!! I also love that it makes easy leftovers.
Chipotle Meatballs
Everday With Rachael Ray, September 2011
1/3 cup plain breadcrumbs
4 slices bacon, chopped
1/2 cup finely chopped onion
3 cloves garlic, finely chopped
1 tsp finely chopped chipotle chiles in adobo sauce
1 lb. ground chicken (I used beef instead!)
1/2 cup chopped cilantro
1 package (16 oz) frozen corn, thawed
8 oz cabbage, shredded
tortillas
1. Preheat broiler. In a large bowl, combine the breadcrumbs with 1/3 cup water. (just realized I didn't do this - oops - my meatballs still turned out fine!)
2. In a large skillet, cook bacon over medium heat. Transfer to a plate; pour all but 2 tsp fat into a bowl.
3. Add the onion to the skillet and cook over medium heat until softened, about 5 minutes. Stir in three-quarters of the garlic, the chiles, and 2 tbsp of water, scraping up any browned bits. Add to the breadcrumbs and let cool slightly.
4. Add the chicken (or beef in my case), bacon, and 1/4 cup cilantro to the breadcrumbs. Form into 32 meatballs.
5. Broil the meatballs, turning once until just cooked through, about 12 minutes.
6. Meanwhile, in a large skillet, heat the reserved bacon fat over medium-high heat. Add the corn and cook undisturbed until it begins to brown, about 5 minutes. Stir in the cabbage and remaining garlic and cook, stirring, until the cabbage just begins to wilt, about 3 minutes. Stir in remaining cilantro, salt, and peper.
To serve, I spread some salsa on a corn tortilla (you could use flour), topped it with the corn slaw, added some meatballs, and a little grated cheese! Yum!

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