Recipes

SPHERICAL FOOD WEEK: CRANBERRY CHIPOTLE MEATBALLS

Good things come in round packages, especially during the holidays. This week, we'll share recipes for foods made in the shape of balls, which usually turn out to be appetizers or desserts -- perfect for the holidays. Today's comes from the Associated Press.

INGREDIENTS

For the meatballs:

1 tablespoon olive oil

2 cloves garlic, minced

1 medium yellow onion, diced

1 lb lean ground beef

1 pound lean ground pork

2 teaspoons salt

1/2 teaspoon ground black pepper

1 chipotle pepper (in adobo sauce), minced

1 tablespoon adobo sauce (from canned chipotles in adobo)

1 tablespoon red wine vinegar

2 eggs

3/4 cup panko breadcrumbs

For the sauce:

16-oz. can cranberry sauce

12-oz. jar chili sauce

3 tablespoons adobo sauce (from canned chipotles in adobo)

DIRECTIONS

Heat the oven to 425 F.

Coat a large rimmed baking sheet with cooking spray. In a medium skillet over medium-high, heat the olive oil. Add the garlic and onion and saute until soft and translucent, about 5 minutes. Set aside to cool.

In a large bowl, mix together the cooked onion mixture, beef, pork, salt, black pepper, chipotle pepper, adobo sauce, vinegar, eggs and breadcrumbs. Form the mixture into 1-inch balls. Arrange the balls on the prepared baking sheet. Bake for 10 minutes, or until cooked through and browned.

Meanwhile, in a medium saucepan over medium heat, combine the cranberry sauce, chili sauce and adobo sauce. Bring to a simmer.

When the meatballs are done, transfer them to a shallow bowl or rimmed platter. Pour the sauce over the meatballs.

Makes 50 meatballs.

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