Tuesday, October 9, 2012

Meatballs in Chipotle Sauce

Wow....I just realized, the last time I posted here was back in April. Can you say, I have been remiss in my duties...I have also been so so busy with work and with life, time has completely passed me by! Well I am hoping to get back into the swing of things by posting my favorite recipes and just keeping y'all up to date with what is going on and I am starting with this recipe. I found this on Martha Stewart's website and altered it slightly. My garden had a beautiful zucchini in it and instead of pork, I used ground turkey. I also used my homemade chiles in adobo sauce that I have the recipe on my website for...and it turned out yummy!! I have a link to Martha Stewart's original recipe if you choose to use her version Meatballs in Chipotle Sauce or feel free to use my altered one. This is the one thing I love about cooking, you can always alter to adapt to your diet or your tastes!

1 1/2 pounds ground turkey
1 medium onion, coarsely grated and squeezed firmly to remove excess liquid
1/2 large zucchini, coarsely grated and squeezed firmly to remove excess liquid
1 large egg
1/4 cup dried breadcrumbs
2 teaspoons dried oregano
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 (28 ounce) can whole peeled tomatoes, with juice
2 tablespoons vegetable oil
Cooked rice and chopped fresh cilantro, for serving (optional)

In a medium bowl, combine turkey, onion, zucchini, egg, breadcrumbs, oregano, cumin, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; combine well. Form into 16 (2-inch) balls. On a large baking pan with a lip, bake in an oven at 350 degrees for about 20 - 25 minutes or until browned. Meanwhile, combine tomatoes and chiles in a blender; process until smooth, and set aside. In a large dutch oven, add pureed sauce and return all meatballs to skillet. Cover; and reduce heat to a simmer, stirring occasionally, 30 minutes. Uncover, and simmer until sauce is thickened. Season with salt and pepper. Serve over rice, sprinkled with cilantro, as desired.

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