Chipotle Meatballs with Chupacabra Wing Sauce
Ingredients
For the meatballs
- 2 slices bacon, minced
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup plain breadcrumbs; if you’re gluten free use these
- 1 1/2 teaspoons salt
- 1 1/2 pounds ground pork
- 2 teaspoons dried oregano or fresh mint, finely chopped
- 2 teaspoons Chupacabra Wing Sauce
For the sauce
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped, about 1 cup
- 3 cloves garlic, minced
- 1 to 3 chipotles chiles in adobo (canned), don’t use the sauce
- 2 teaspoons Chupacabra Wing Sauce, or more to taste
- 1 (28-ounce) can crushed tomatoes (preferably fire-roasted)
- 1/2 cup beef or chicken stock
- 1 teaspoon dried oregano
Directions
Preheat the oven to 400°F.
- Mix the meatball ingredients: Add all of the meatball ingredients to a large bowl and mix well with clean hands for a minute or two. You want the mixture to be well integrated, but you don't want to overwork it or the meatballs will be tough.
- Form into meatballs and bake: With wet hands or an ice cream scoop, form the meat into about 16 plum-size balls and space them out in a 13x9-inch baking dish, or, if you have one, a mini-muffin tin. Bake at 400°F until lightly browned, about 15 minutes.
- Make the sauce: While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and cook for 1 minute. Add the minced chipotles, the can of tomatoes, broth, and oregano or mint. Mix well and add salt to taste. If you want more chipotle flavor, add Chupacabra a spoonful at a time, mixing and tasting between spoonfuls. Simmer the sauce uncovered as the meatballs cook.
- When meatballs are ready, put them into the sauce and toss to coat. If the sauce is too thin for your taste, continue to boil it down for a few minutes. Otherwise, serve with rice, tortillas, or polenta. Garnish with cilantro to serve.
