Chipotle Meatballs

One of the first recipes I made from Rick Bayless’ Mexican Everyday and one that I still make on a consistent basis, chipotle meatballs are spicy and succulent and one of my favorite comfort foods. Smoky bacon and chipotle chiles flavor tender ground pork that mix with airy panko breadcrumbs and fresh mint. They bake until browned and then bake again in a fire-roasted tomato-chipotle sauce until the sauce is thick and the flavors have concentrated. They’re also easy to make, using only a food processor and a large skillet. The original recipe concentrated all the chipotle flavor in the tomato sauce, but adding chipotle powder to the meatballs creates another layer for the smoky heat to shine. Canned chipotle sauce augments the roasted tomatoes and chiles, but can easily be left out. I serve this over nutty brown rice and often make double amounts to freeze, which brings me an additional level of comfort.

Makes 16

Meatballs
2 slices bacon, cut into 1-inch pieces
1 garlic clove
1 egg
¾ cup panko breadcrumbs (I use Kikkoman gluten free)
¼ tsp chipotle powder
1 tsp fine sea salt
1 lb ground pork
3 Tbsp chopped fresh mint

Sauce
14.5 oz fire-roasted whole or diced tomatoes
2–3 canned chipotle chiles en adobo
½ cup chipotle sauce
1 tsp dried oregano
2 garlic cloves
2–3 dashes Worcestershire sauce
½ tsp fine sea salt

1.     Preheat the oven to 450°F with a rack in the center.
2.    In a food processor, process the bacon and garlic clove until finely chopped.
3.     Add the egg, breadcrumbs, chipotle powder, and salt. Pulse several times to incorporate, then add the pork and mint. Pulse a few more times until combined.
4.     Form mixture into 16 meatballs and place in a large ovenproof skillet. Do not rinse food processor. Bake meatballs about 15 minutes until browned on the bottoms.
5.     While the meatballs bake, make the sauce:
6.     To the food processor, add all of the ingredients for the sauce. Process until smooth.
7.     When the meatballs are ready, pour tomato sauce over top and bake 15–20 minutes until the sauce is thick.  

If the sauce is too thick, remove the meatballs and whisk in a little stock, wine, or water until the desired consistency.