Chipotle Meatballs are a little spicy, a little smoky and make dinner way more interesting!
Fall is almost upon us, kids are starting back to school and schedules are back in full swing. Love it or hate it, it’s a reality. And it’s not that you weren’t making dinner over the summer months, of course you were…but somehow planning dinners once the fall routine begins is a whole different beast.
So I decided to mash up our two favorite meals nights, Mexican and Italian with these Chipotle Meatballs in Chipotle Tomato Sauce.
You can serve these over rice, over pasta, in a sub sandwich or even nestle them in a tortilla! We love the versatility with these and the flavors are HUGE!
The recipe is pretty basic, which is what everyone needs during the week, but can absolutely be made ahead and reheated, or even frozen!
The Chipotle Tomato Sauce that I make with these is equally as delicious and can be as spicy or as mild as you prefer. Feel free to play around with the amount of chipotle you add to the meatballs and sauce to suit your own tastes.
The meatball mixture goes together in a pinch, and you could even forgo meatballs and make meatloaf instead!
I bake these in the oven for the easiest option. You could certainly fry them, if that’s your meatball making method of choice, but baking works great for me without the added calories.
I make the sauce separately and when the meatballs are done I nestle them into the warm sauce.
Go ahead and garnish with lots of cilantro if that’s your thing. It’s mine…
And like I said before, serving it over rice is an easy option. We like to make rice bowls with the meatballs with a few slices of avocado, some lime wedges and even a bit of sour cream!
- 1 pound lean ground beef
- 1 chipotle, diced (from a can of chipotle in adobo)
- 1 1/2 tablespoons adobo sauce (from can of chipotle in adobo)
- 1 (1 ounce) packet lower sodium taco seasoning
- 1/4 cup plain breadcrumbs
- 2 (15 ounce) cans petite diced tomatoes, undrained
- 3 small garlic cloves, minced
- 1-2 tablespoons adobo sauce from can of chipotle in adobo – depending on desired level of spiciness.
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- Chopped Cilantro
- Serve with Rice
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl combine ground beef, diced chipotle, adobo sauce, taco seasoning, and breadcrumbs. Mix well and form into golf ball sized meatballs.
- Place meatballs onto the prepared pan and bake for 15 minutes.
- While the meatballs are baking combine the diced tomatoes, minced garlic, adobo sauce, salt, and coriander in a large skillet. Cook over medium heat, stirring frequently, for 10 – 15 minutes to combine the flavors and sauce is warm.
- When the meatballs are done baking place them in the sauce and coat in the sauce. Cook for an additional 3-4 minutes, garnish with cilantro if desired and serve warm over rice.
- If desired serve with avocado and a fresh lime to squeeze on top.