Meatballs in Chipotle Sauce

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We always buy ground turkey and we tend to use it to make the same few meals repeatedly. I was in the mood for something new recently so I checked a few of my favorite sites for ideas. I found this recipe on Everyday Food. I really like their recipes because they are generally pretty quick and easy, using mainly ingredients that I tend to have on hand. I did change this one up a bit though. I subbed ground turkey for the ground pork and left the zucchini out. It was risky enough that I included the onion but I knew if I also added zucchini Shane would not be eating these. Fortunately, the onion pieces were small so he didn’t complain. He actually really enjoyed these. I erred on the side of caution and only used 1 chile because I didn’t want the sauce too spicy. It turned out well – it had a little kick but not overwheming heat.

Meatballs in Chipotle Sauce
from Everyday Food

1 1/2 pounds ground pork
1 medium onion, coarsely grated and squeezed firmly to remove excess liquid
1 small zucchini, coarsely grated and squeezed firmly to remove excess liquid
1 large egg
1/4 cup dried breadcrumbs
2 teaspoons dried oregano
1/2 teaspoon ground cumin
1 to 2 chipotle chiles in adobo
coarse salt and ground pepper
1 28 oz can whole peeled tomatoes with juice
2 tablespoons vegetable oil
cooked rice and chopped fresh cilantro, for serving (optional)

In a medium bowl, combine pork, onion, zucchini, egg, breadcrumbs, oregano, cumin, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix well with a fork. Form into 16 (2-inch) balls; transfer to a plate, and place in freezer until firm, 10 to 15 minutes.

Meanwhile, combine tomatoes and chiles in a blender; process until smooth, and set aside.

Heat 1 tablespoon oil in a large, straight-sided skillet over medium-high heat. Add half the meatballs; cook until brown, turning often, 4 to 5 minutes; transfer to a plate. Repeat with remaining oil and meatballs.

Reduce heat to medium-low. Add pureed sauce and return all meatballs to skillet. Cover; simmer, stirring occasionally, 30 minutes. Uncover, and simmer until sauce is thickened, 5 to 10 minutes more. Season with salt and pepper. Serve over rice, sprinkled with cilantro, as desired.

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