Meatballs in Chipotle Salsa - Casa M Spice Co
★ Issue CMSC·21–030 · Published 25 Jul 2021
MainMexican

Meatballs in Chipotle Salsa.

Ground beef and pork studded with crispy chicharrones go tender in smoky chipotle salsa with a hit of Chain Reaction®

PREP 30 min
COOK 45 min
TOTAL 1:15 hours
SERVES 6 people
HEAT medium
BLEND RATING 4.9 140 reviews · Chain Reaction®
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Made with Chain Reaction® Shop
You'll need
Mixing bowlBaking sheet0.25 cup measuring cupFrying panSoup potPaper towelsPlatter

Ground beef and pork studded with crispy chicharrones go tender in smoky chipotle salsa with a hit of Chain Reaction®

Ingredients

Ingredients

  • FOR THE ALBÓNDIGAS/MEATBALLS:
  • 1 pound ground beef
  • 1 pound ground pork
  • 6 ounces chicharrones, pulverized either manually or in a food processor
  • 3/4 cup red onion, minced
  • 2 eggs, beaten
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 cup flat leaf parsley, chopped
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • 1 Tablespoon Casa M Spice Co® Cattle Drive®
  • PULLING IT ALL TOGETHER:
  • 1 to 1-1/2 cup avocado oil (for frying)
  • 1 recipe of Casa M Chipotle Salsa
  • cooked white rice
  • avocado, sliced
  • cilantro, leaves, plucked
  • tortillas

Method

  1. 01

    Gather and prep meatball ingredients

    10 min

    Pulverize chicharrones, mince onion and garlic.

  2. 02

    Mix meatball mixture thoroughly

    5 min

    You want everything evenly distributed so every bite has that crispy chicharrón texture and Chain Reaction® heat throughout — don't rush it, and break up any clumps of meat as you go.

  3. 03

    Form 42 meatballs and place on sheet

    20 min

    Use 1/4 cup measure, split each portion in half.

  4. 04

    Heat avocado oil until shimmering

    3 min

    Get that oil hot enough that it shimmers and moves like water when you tilt the pan — this is what gives your meatballs that golden crust instead of a gray, steamed exterior.

  5. 05

    Fry meatballs in batches until browned

    25 min

    Work in small batches to maintain oil temperature.

  6. 06

    Add meatballs and salsa to pot

    3 min

    Work the meatballs in gently so they don't break apart, then pour the salsa around them and bring it to a simmer — you're looking for just a few lazy bubbles breaking the surface, not a rolling boil.

  7. 07

    Simmer covered for 20-30 minutes

    25 min

    Reduce heat after reaching simmer.

  8. 08

    Adjust sauce consistency and season

    3 min

    Add stock if too thick.

  9. 09

    Serve over rice with garnishes

    5 min

    Garnish with avocado, cilantro, serve with tortillas.

From Mike's Notebook

01

Pulverized chicharrones replace breadcrumbs and add pork fat that keeps meatballs tender through simmering.

02

Brown in small batches — overcrowding drops oil temp and steams instead of sears.

03

Let them simmer covered 20-30 minutes; they firm up as they cool, not while hot.

Nutrition

810 Calories / serving
37 gProtein
66 gTotal Fat
17 gSat. Fat
8 gCarbs
1 gFiber
1 gSugars
395 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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