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Spicy & Smoky Chipotle Chicken Meatballs | Homemade Chipotle Hot Sauce | Made with La Morena Chipotle Peppers | www.craftycookingmama.com

Hot & Smoky Chipotle Chicken Meatballs

Amanda
Chipotle Chicken Meatballs with a homemade chipotle hot sauce. Loaded with smoky heat - these chicken meatballs will make you forget all about wings!
5 from 2 votes
Cook Time 1 hr
Total Time 1 hr
Course Appetizer
Cuisine Mexican
Servings 24 meatballs

Ingredients
  

  • For Sauce:
  • 1 - 7 oz can of La Morena Chipotle Peppers in Adobo Sauce UNDRAINED
  • 6 tablespoon vinegar
  • 6 tablespoon water
  • 4 tablespoon tomato sauce
  • 2 tablespoon turbinado or brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cinnamon
  • For Meatballs:
  • 1 lb ground chicken ground turkey can be substituted
  • 3/4 cup panko
  • 3 tablespoon chipotle sauce your homemade stuff
  • 1 egg
  • 1/2 teaspoon salt
  • To Serve Sauce:
  • 3/4 cup homemade chipotle sauce
  • 3-4 tablespoon butter
  • Top with Queso Fresco & Mexican Crema optional - ranch or blue cheese dressing
  • toothpicks

Instructions
 

  • For sauce:
  • Empty entire contents of chipotle pepper can into food processor (Seriously, the adobo sauce is like liquid gold)
  • Process until peppers are smooth.
  • Add vinegar, water, tomato sauce, sugar, garlic, onion and cinnamon. Process until completely smooth. This will be a thick sauce.
  • Pour sauce into a saucepan. Bring to a boil, reduce heat and simmer for about 20 minutes, stirring often.
  • I suggest letting the sauce simmer for at least 10 minutes before tasting and making adjustments.
  • Set sauce aside until ready to use. Refrigerate in a sealed jar if making ahead of time. I usually make the sauce a few days prior.
  • *You will have more sauce then needed for recipe*
  • For Meatballs:
  • Preheat oven to 400°. Prep a cookie sheet with aluminum foil and lightly grease/spray.
  • In a large bowl, mix together ground chicken, panko, chipotle sauce, egg and salt.
  • Form approximately 24 meatballs. They should be just about the size of a golfball. I use a "2 Tablespoon Cookie Scoop" to do this.
  • Bake for 17-22 minutes or until done.
  • To Serve:
  • In a saucepan combine chipotle sauce and butter.
  • Stir until butter is melted and sauce is heated through.
  • Gently toss and coat meatballs in sauce. I use a spatula to do this.
  • Pop a toothpick in each meatball and plate. Serve with crumbled Queso Fresco and lots of Mexican Crema.
  • This recipe easily doubles (you wouldn't have to make any more sauce) and can be made ahead of time and heated prior to serving.
  • Enjoy!