Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico Recipe
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Directions:
- Puree first 5 ingredients in blender in batches until almost smooth. Heat oil in heavy large pot over medium-high heat. Add tomato mixture. Cover and boil 10 minutes to blend flavors and thicken slightly, stirring occasionally. Season sauce to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.).
- Combine ground beef and next 6 ingredients in large bowl. Add 1/2 cup cooled tomato sauce and stir until well mixed. Using hands, form 1 rounded tablespoonful meat mixture into ball. Optional: Insert 1/4 t. capers into center of meat; reshape meatball. Repeat with remaining meat mixture and capers.
- Bring sauce to simmer over medium heat. Add meatballs to sauce. Cover and simmer until meatballs are cooked through, about 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 559.99 Kcal (2345 kJ) | ||
| Calories from fat | 441.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.03g | 75% | |
|---|---|---|---|
| Cholesterol | 99.21mg | 33% | |
| Sodium | 567.28mg | 24% | |
| Potassium | 793.95mg | 17% | |
| Total Carbs | 11.68g | 4% | |
| Sugars | 5.96g | 24% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 19.03g | 38% | |
| Vitamin C | 25.1mg | 42% | |
| Iron | 1.6mg | 9% | |
| Calcium | 50.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 168.11 Kcal (704 kJ) | ||
| Calories from fat | 132.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.72g | 75% | |
|---|---|---|---|
| Cholesterol | 29.78mg | 33% | |
| Sodium | 170.3mg | 24% | |
| Potassium | 238.35mg | 17% | |
| Total Carbs | 3.51g | 4% | |
| Sugars | 1.79g | 24% | |
| Dietary Fiber | 0.71g | 9% | |
| Protein | 5.71g | 38% | |
| Vitamin C | 7.5mg | 42% | |
| Iron | 0.5mg | 9% | |
| Calcium | 15.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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