Pork meatballs with chipotle peppers

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 20

Nutritional value per serving:

Calories 321, total fat 12 G., saturated fats 3 G., proteins 8 G., carbohydrates 47 G., fiber 2 G., cholesterol 21 mg, sodium 386 mg, sugar 22 G.

These tender meatballs are made with a mixture of ground pork and raw Italian sausage. They're baked in a rich tomato sauce with vegetables and Mexican chili peppers, including chipotle (smoked jalapeño peppers), which add not only heat but also a pleasant smoky note. The sauce's secret ingredient is gingersnaps. They impart a subtle sweetness to the meatballs, balancing the spices and helping to thicken the sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

200 g of minced pork
200 g raw sweet Italian sausage, casings removed
1 large egg, lightly beaten
3 green onions, finely chopped
1.5 cups crushed ginger cookies (about 20 pcs.)
2 tablespoons extra-virgin olive oil
Half a large sweet onion, chopped
3 cloves garlic, chopped
1 poblano pepper, seeded and chopped
2 tbsp. chili powder
1 can (400 g) of canned fire-roasted tomatoes
1 tbsp Worcestershire sauce
1.5 tsp light brown sugar
1.5 cups lightly salted chicken broth
1 tbsp chipotle hot sauce

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: minced pork, kupaty (fried sausages), eggs, meatballs, fried tomatoes, poblano pepper, Worcestershire sauce, chili seasoning

Cooking the dish according to the recipe:

In a large bowl, combine the ground pork, sausage, egg, green onion, 1 teaspoon salt, 1/2 teaspoon black pepper, and about three-quarters of the crushed gingersnaps using a spoon or your hands; refrigerate for 1 hour. Wet your hands with water and form the meat mixture into about 20 1/2-inch meatballs.
Preheat oven to 375°F (190°C). Pour olive oil into a large cast-iron skillet or Dutch oven and swirl to coat the bottom. Add the meatballs, spreading them in a single layer, and top with onion, garlic, and poblano pepper. Sprinkle with chili powder. Bake until the meatballs are firm and the vegetables are just beginning to soften, about 8 minutes.

Add the tomatoes to the skillet along with the Worcestershire sauce, brown sugar, remaining gingersnaps, chicken broth, hot sauce, and 1 cup water. Stir gently, carefully lifting the meatballs out of the pan and incorporating them into the sauce. Return to the oven and bake until the meatballs are tender and the sauce has thickened, about 40 minutes more.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / / Food Network - recipes / Tex-Mex

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