Best 5 Chipotle Meatball Appetizers Recipes

CHIPOTLE MEATBALL APPETIZERS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Spray 24 mini muffin cups with non-stick cooking spray. Separate dough into 4 rectangles; press perforations to seal. Cut each rectangle into 6 squares. Press each square in bottom and up side of mini muffin cup. Bake 6 minutes. Remove from oven. Using handle of wooden spoon, immediately make 1 1/2-inch indentation in center of each cup. Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook 2 to 3 minutes or until tender. Stir in chipotle chili and the adobo sauce, meatballs, and 2 tablespoons water. Cover; reduce heat to low. Cook 3 to 4 minutes, stirring occasionally or until thoroughly heated. Remove meatballs from skillet. Spoon 1/2 teaspoon of the sauce into each cup. Top each with one meatball half, cut side up. Cut each piece string cheese lengthwise in half; cut each half crosswise into thirds. Top each meatball with 1 piece of string cheese. Bake 6 to 10 minutes longer or until edges are golden brown. Cool 1 minute; remove from cups. Top each meatball cup with 1 avocado slice; secure with wooden toothpick. Serve warm.

CHIPOTLE MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix beef, bread crumbs, dried onion, cilantro, onion powder, garlic powder, salt, and black pepper together in a bowl.
• Finely chop chipotle peppers and add peppers, adobo sauce, and egg to meat mixture. Mix well. Roll into 1 1/2-inch meatballs.
• Heat a skillet over high heat. Brown meatballs in the hot skillet, turning as needed, 3 to 5 minutes. Transfer to a rimmed baking sheet.
• Bake in the preheated oven until no longer pink in the centers, 8 to 10 minutes.

CHIPOTLE PORK MEATBALLS

Steps:

• Mix the pork, sausage, egg, scallions, 1 teaspoon salt, 1/2 teaspoon pepper and about three-quarters of the crushed gingersnaps in a large bowl with a spoon or your hands until combined; refrigerate 1 hour. Dampen your hands and form the mixture into about 20 meatballs, 3/4 inch each.
• Preheat the oven to 375 degrees F. Add the olive oil to a large cast-iron skillet or Dutch oven and swirl to coat. Add the meatballs in a single layer and top with the onion, garlic and poblano. Sprinkle with the chili powder. Bake until the meatballs are firm and the vegetables start softening, about 8 minutes.
• Add the tomatoes to the skillet along with the Worcestershire sauce, brown sugar, the remaining gingersnaps, the chicken broth, hot sauce and 1 cup water. Stir gently, carefully loosening the meatballs from the pan and mixing them into the sauce. Return to the oven and bake until the meatballs are tender and the sauce thickens, about 40 more minutes.

CHIPOTLE APPETIZER MEATBALLS

Steps:

• To make the sauce, sauté the onion and garlic in the oil until they are lightly browned.
• Add the tomato sauce, broth, and the chipotles in adobo sauce.
• Heat the mixture to just under boiling and simmer for 20 minutes.
• Place the sauce in a blender or food processor and puree until smooth.
• To make the meatballs, combine the beef, pork, onion, cilantro, bread crumbs, egg, and season with salt and pepper.
• Gently mix, then form into small meatballs.
• Pour a couple of tablespoons of the oil in a heavy saucepan and brown the meatballs.
• Remove and drain.
• Return the sauce to the pan, add the meatballs and simmer for 15 to 20 minutes to finish cooking the meat.
• To serve: place in a chafing dish, garnish with the cilantro and serve accompanied with toothpicks.

CRANBERRY CHIPOTLE MEATBALLS

Steps:

• Place the meatballs into a slow cooker. In a bowl, mash the cranberry sauce roughly, and mix with the pineapple chunks, brown sugar, and chipotle chile. Pour the sauce over the meatballs, and stir to combine. Cover the cooker, set to Low setting, and cook until the sauce is thickened and the meatballs have absorbed the sauce flavors, 4 to 5 hours. Serve with toothpicks.