Albondigas al Chipotle
3 slices bacon cut into 1″ pieces (I’m in love with the bacon from D’Artagnan and Dickson’s)
3 garlic cloves peeled
2 large eggs
1/2 cup dried bread crumbs, or 3/4 cup panko(I usually use panko)
Salt
1 1/4 pounds ground pork
1/2 cup fresh mint leaves, coarsely chopped
1 28 oz. can diced tomatoes in juice (fire-roasted are the best)
1-2 canned chipotle chiles in adobo, and 1-2 tablespoons of the canning sauce
1 teaspoon dried oregano, preferably Mexican
- Preheat the oven to 450 degrees.
- In a food processor combine the bacon and 1 of the garlic cloves. Process until finely chopped.
- Add the eggs, bread crumbs, and 1 teaspoon salt. Pulse to combine thoroughly
- Add the pork and mint. Pulse until everything is just combined, but not over-processed (into a paste).
- Form the meat into 16 two-inch balls, and space them out on a 13×9″ baking dish (I use a gratin pan).
- Bake about 15 minutes until lightly browned.
While the meatballs are cooking:
- Combine the tomatoes, their juice, chipotles, and the canning sauce, oregano, the 2 remaining garlic cloves cut in half, and 1/2 teaspoon salt in a blender or food processor.
- Process to a smooth puree. Since I use a ceramic baking dish, I heat the puree for 2-3 minutes in the microwave so I don’t break another dish.
- When the meatballs are lightly brown, pour the tomato puree over them, covering them evenly.
- Bake until the sauce thickens about 15-20 minutes. Serve and enjoy!
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This is such a valuable resource,Anne! I;ll get Joan and Warren over to see it, after my cousins who are arriving @9:30 leave. I’ve baked some biscotti, since I expect they’ll have eaten at Craignair-but just in case, I’ll be ready for a quick veggie abondigas.
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