Chipotle Chicken Meatballs
Prep Time about 20 min
Cook Time about 25 min
1/3 cup of plain breadcrumbs
4 slices of bacon, chopped
½ cup finely chopped onion
3 Cloves garlic, finely chopped
1 tsp finely chopped chipotle chilies in adobo sauce
1 lb of ground chicken
½ cup chopped cilantro
Salt and Pepper
I package of frozen corn, thaqwed
8 ounces of cabbage, thinly shredded
8 flour tortillas, warmed
- Preheat the broiler. In a large bowl, combine the breadcrumbs with 1/3 cup of water. In a large skillet cook the bacon over medium heat. Tranfer to a plate; por all but 2TSP fat into bowl. Add the onion to the skillet and cook over medium heat until softened, about 5 minutes. Stir in three-quarters of the garlic, the chiles and 2TBSP water, scraping up any browned bits; add to the breadcrumbs and let cool slightly.
- Add the chicken, bacon and ¼ cup of cilantro to the breadcrumb mixture; season with salt and pepper. Form mixture into 32 meatballs. Broil the meatballs, turning once, until just cooked through, about 12 minutes.
- Meanwhile in a large skillet, hear the reserved bacon fat over medium-high heat. Add the corn and cook undisturbed until it begins to brown, about 5 minutes. Stir in the cabbage and remaining garlic and cook, stirring until the cabbage just begins to wilt, about 3 minutes. Stir in the remaining ¼ cup cilantro; season with salt and pepper. Serve the meatballs in the tortillas with the cabbage slaw.
P.S I didn't make the slaw to go with it..I just made frozen corn, sauted with a little butter and some cilantro and lime juice...then after I put the meatballs and corn in a tortilla I added a little sour cream....soo yummy!
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