| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Appetizers, Chiles, Poultry |
8 |
servings |
INGREDIENTS
| 1 |
md |
Onion; chopped |
| 4 |
|
Cloves garlic; chopped |
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Tomato sauce |
| 2 |
c |
Beef broth |
| 1/4 |
c |
Chipotles en adobo with sauce |
| 2 |
lb |
Ground turkey |
| 1/2 |
c |
Onion; finely chopped |
| 1/4 |
c |
Fresh cilantro; finely chopped |
| 1/3 |
c |
Breadcrumbs |
| 1/3 |
c |
Ground Salsa Verde Doritos chips |
| 1/4 |
ts |
Calvins "Magic" Powder; or more |
| 1 |
|
Egg; beaten OR |
| 1/4 |
c |
Egg substitute |
|
|
Salt and freshly ground black pepper |
|
|
Vegetable oil; for frying |
INSTRUCTIONS
SAUCE
MEATBALLS
To make sauce: Saute the onion and garlic in the oil until they are
lightly browned. Add the tomato sauce, broth, and the chipotles en
adobo. Heat the mixture to just boiling and simmer for 20 minutes.
Place the sauce in a blender or food processor and puree until smooth
(I used a 2 qt saucepan and used my hand blender instead).
To make meatballs: Combine the turkey, onion, cilantro, bread crumbs,
Dorito crumbs, Calvins powder, egg (or egg subs.), and salt and
pepper. Gently mix, then form into small meatballs (about 1 inch).
Pour a couple of tbsp oil in a heavy saucepan and fry the meatballs.
Cook most of the way and then place in the oven at 350°F for 15
minutes to finish cooking. Remove and drain.
Return the sauce to the pan, add the meatballs to heat everything
together and to mingle the flavors.
To serve: Place in a chafing dish, garnish with cilantro and serve
accompanied with toothpicks.
Yield: 8 servings as an appetizer. I found it made about 42 meatballs
just with 1 lb of meat. With 2 it will probably make about 84
meatballs.
Original recipe is from www.fiery-foods.com and were called Chipotle
Appetizer Meatballs. Out of 42 meatballs there were only 6 left when
I left the hot luck. Must've been good!
Recipe by: Risa Golding
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jul 24,
1999, converted by MM_Buster v2.0l.
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