Best 6 Drunken Chipotle Meatballs Recipes

DRUNKEN MEATBALLS

Steps:

• 1. In crock pot, mix ketchup, brown sugar, & Jack Daniels. Stir in frozen meatballs. Cook on high for approx. 2-3 hours until done. Keep crock pot on warm after cooking to serve hot. * I usually have to double or triple this recipe when taking them somewhere! Enjoy!!!!! *

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.

DRUNKEN MEATBALLS (WITH CROCK POT INSTRUCTIONS)

Steps:

• Combine the first three ingredients and simmer for 5 minutes, until blended.
• Add meatballs and simmer, covered for about 45 minutes.
• CROCK POT: For the crock pot, prepare sauce as above. Put meatballs (they can be frozen meatballs) into crock pot, pour sauce over and cook on low for 8 to 12 hours.

DRUNKEN CHIPOTLE MEATBALLS

Steps:

• Iin a large bowl add the ground beef, 3 or more chopped chipotle (add.
• also some of its adobo sauce), oregano, garlic, adobo powder,egg, wheat flour and the whiskey; mix well.
• Make medium size balls by using a ice scream scoop and then rolling with both your palms. While doing this put the oil in a deep frying pan and heat the oil before adding the meat ball. Add as many meat balls as fit in pan. Leave each side for about 5 to 7 minutes or medium brown.
• While the meat ball is cooking start preparing the sauce in a deep pot add the tomato paste, some adobo powder, some adobo sauce from the chipotles, garlic paste, some oregano, a lil bit of whiskey, chopped onions, and thyme.
• Once all the meatballs are done, put them on the side.
• Turn on the heat. Once the sauce starts sizzling stir and then add a cup of water. Add the meatballs and let it boil until the sauce is thick to your preference.
• Serve with white rice or white pasta.

CHIPOTLE CHICKEN MEATBALL TACOS

Steps:

• Combine the bread and egg in a large bowl; add 1 tablespoon water and mash with a potato masher or fork to make a paste. Add half each of the onion and garlic, then add the cilantro, chicken, 1 teaspoon salt and 1/4 teaspoon pepper; mix with your hands until just combined. Brush a large baking sheet with 1 tablespoon olive oil. Shape the meat mixture into 12 meatballs and place 2 inches apart on the prepared baking sheet. Refrigerate 15 minutes.
• Meanwhile, position a rack in the upper third of the oven and preheat to 475 degrees F. Combine the remaining onion and garlic, the jalapeno, chipotle, tomatoes, thyme and cinnamon in a blender; pulse until smooth. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Pour in the tomato puree, then add the bay leaves and cook until the sauce thickens, about 6 minutes. Stir in 1 1/2 cups water, scraping up the browned bits from the bottom of the pot. Reduce the heat to low and simmer, stirring occasionally, 10 more minutes; season with salt. Bake the meatballs until they just start to brown, about 8 minutes. Transfer to the sauce and gently simmer, spooning the sauce over the meatballs, until cooked through, about 7 minutes. (Add a few tablespoons of water if the sauce gets too thick.) Remove the bay leaves. Cut the meatballs in half and serve in taco shells with assorted toppings. Photograph by Andrew Purcell

PRESSURE-COOKER CHIPOTLE PORCUPINE MEATBALLS

Steps:

• In a large bowl combine egg, rice, 1/2 cup pumpkin, soup mix, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Add beef; mix lightly but thoroughly. Shape into twelve 2-in. balls., Combine oil and garlic; place in a 6-qt. electric pressure cooker. Combine soup, stock, water, lime juice, remaining 1/2 cup pumpkin, 1-1/2 tablespoons chipotle pepper and 1/2 teaspoon Worcestershire sauce. Pour 1-1/2 cups sauce into pressure cooker; top with meatballs. Pour remaining sauce over top., Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. Quick release pressure. Let stand 5 minutes before serving., Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.