Spicy Chipotle Meatballs
These chipotle meatballs bring just enough spicy to make dinner more interesting! A low and slow simmer in the sauce pan gives them incredible flavor and tenderness.
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Servings: 20 meatballs
Ingredients
For Meatballs
- 2 lbs ground beef (lean)
- ¾ cup milk
- ½ cup breadcrumbs
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 eggs
- 1 Tablespoon garlic powder
- 1 Tablespoon mayonnaise
- ¼ cup fresh parsley (chopped)
For Sauce
- 5 tomatoes (Roma or paste variety)
- 1 garlic clove (minced)
- ¼ cup onion (minced)
- 1 can chipotle peppers in adobo sauce (3 oz = spicy, 1 oz = mild)
- ½ teaspoon kosher salt
Garnish *optional
- 1 pinch fresh parsley or cilantro (chopped)
- 1 pinch Parmesan cheese (grated)
Instructions
Meatballs
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl combine ground beef, breadcrumbs, parsley, garlic powder, mayonnaise, eggs, milk, salt, and pepper. Use your hands to combine the ingredients well, but don’t over mix.
- Form the mixture into meatballs that are about 1 inch in diameter and place them on the lined baking sheet. Bake at 350 degrees F for 25 to 30 minutes.
Sauce
- Bring a large 6-quart stockpot of water to a boil over high heat.
- Drop the tomatoes into the boiling water and cook them until the tomato is tender (about 12-15 minutes).
- Pour one cup of the boiling tomato water into a blender. Drain the rest. Place the tomatoes, garlic, onion, salt, and chipotles in the blender.
- Blend until the mixture is smooth. Once smooth, pour the sauce into a large sauce pan.
- Add cooked meatballs to the saucepan, cover with lid and simmer over low heat for at least an hour before serving. The longer they simmer, the more tender and flavorful they are.
- Optional: Garnish with freshly chopped parsley or cilantro, and grated Parmesan cheese to taste.
- Serve the meatballs with a side of pasta or rice. Enjoy!