Chipotle Meatballs.

one last meat-tastic recipe, these are a rick bayless recipe.

3 slices bacon, diced
5 cloves garlic, minced
2 eggs, beaten
1/2 cup bread crumbs (could shift to some amount almond flour for paleo)
1 1/4 lbs gr. pork (again, meat could vary here)
1 28 oz. can of diced tomato, mostly drained (1/4 cup juice left)
2-3 chipotles in adobo
1 med. onion, diced
1 tsp oregano, dried
1.5 tsp chili powder
1.5 cups broth (beef or chicken)
bonus: 1/2 cup chopped fresh mint (didn’t use)

preheat oven to 400.

in a bowl, combine bacon, 2 cloves garlic, eggs, bread crumbs, pork, mint, chili powder, and 1.5 tsp salt. make into small meatballs – we used out minimuffin tin and it was a good decision, i think. bake about 15 minutes, until lightly browned.

while they bake, saute your onions well, until in they brown a touch. add remaining 3 cloves garlic for a minute, then add tomatoes, broth, chipotles, and oregano. mix well, add salt to taste. when meatballs are ready, mix well and you can serve.

we’ve served this with cauliflower rice, and it’s a nice pairing. it’s also fine by itself, as a sort of appetizer.

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