Monday, August 15, 2011

Tasty Tuesday - Chipotle Meatballs

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

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!

Sharing, as usual, with Jen @ Beauty and Bedlam!

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