Chronicles of a Chipotle Pepper; Entry 4: Southwest Style Meatball Skillet

This is a recipe I pinned from cinnamonandspiceandeverythingnice.com, because I thought it looked delicious!  (Spoiler: It was!).  The funny thing is, I had already decided to make this dish before I even realized that it called for a Chipotle Pepper in Adobo Sauce…I originally didn’t plan for it to end up in this series!  How fun is that?!  It was just…meant to be!  😉

I did change it up just a bit, because I was feeling energized and creative that evening, but however you make this its gonna be great.  I just watched a special on travel channel about meatballs.  Apparently it is a revolution.  I unknowingly joined the revolution.  The meatball revolution.  You should join too.  And make this skillet!  All you need is a little quinoa and you have a whole meal.  We both LOVED the flavor of these meatballs.  They were moist and packed with tastiness!  You gotta try!

 

So, here’s what you need for the Meatballs:

  • 1 lb Ground Turkey or Beef (I used turkey because it’s what I had in the freezer)
  • 1 Egg
  • 1/4 C Ezekiel Bread Crumbs
  • 1/2 tsp Chile Powder
  • 1/2 tsp Chipotle Chile Powder (Optional)
  • 1 tsp dried Oregano
  • 1/2 tsp Paprika
  • 1/2 tsp Cumin
  • 1/2 Tbsp Dry Cilantro (Note, I used these two because I didn’t have any fresh.  It tasted great, but if you have fresh go for it!)
  • 1/2 Tbsp Dry Parsley (Note, I used these two because I didn’t have any fresh.  It tasted great, but if you have fresh go for it!)
  • 3 Pieces Turkey Bacon
  • Salt and Pepper…of course
  • 1 Tbsp Butter or Coconut Oil

And for the Skillet:

  • 1/2 Large Onion, Diced
  • 4 Cloves Garlic, Minced
  • 1 Chipotle Pepper, Minced (With tsp of sauce)
  • 1 tsp Paprika
  • 1/2 tsp Cumin
  • 1 C Corn
  • 1 1/2 C Black Beans
  • 1 (15 oz) Can Diced Tomatoes in juices
  • 1/2 C Broth (Beef or Chicken)
  • Tbsp Lime Juice
  • 8 oz Tomato Sauce
  • 3 Pieces Bacon
  • 1 C Uncooked Quinoa

 

And here’s how you do it:

  1. First things first:  Bacon.  We don’t want the bacon to be soggy…but we don’t want it to be too black either since it is going to continue cooking.  So get out your big cast iron skillet and get it cooked (all 6 pieces) until it is just barely starting to get browned.  Just a few minutes!  Now cut it into little strips for both uses: meatballs and skillet.
  2. Grab all of your meat ball ingredients (except the butter or coconut oil) and combine them in a bowl (including half of the bacon you just cut up!).  Form into balls (the original says golf ball sized!)
  3. In same skillet, melt the butter or coconut oil…hopefully you still have some of the bacon grease in there too, even though turkey bacon is lean it still produces a little of that goodness!!  Very carefully add the meat balls and cook for a couple minutes, turning to get a brown around the outside.  Remove from the skillet for now.  If you are using beef, you will need to drain some of the fat off at this point, but leave some to cook the veggies in.  🙂
  4. Add onion and cook until beginning to become transparent.  Add garlic and cook about 30 seconds more.
  5. Add Chipotle pepper, adobo sauce, paprika, and cumin.  Stir and cook about a minute more.
  6. Add corn, beans, tomatoes, broth, lime juice, tomato sauce, salt and pepper and mix well.  Return meat balls to the pan along with the remainder of the turkey bacon.
  7. Simmer for 10-15 minutes, preferably covered.  Serve over a hot steamy pile of quinoa (to cook that, just boil 2 C water, add quinoa, and simmer for 12ish minutes ;))

Yaaaaay yummy!  Seriously super delish, we brought it to the church the next day for lunch cause we were going to be working there all day…and just ate it out of the Tupperware with a fork and enjoyed ourselves immensely.  The Rodgers family has joined the Meat Ball Revolution.  Will you?!

 

After you have partially cooked your bacon to just barely browned status, add all of your meatball ingredients (minus butter) to a bowl and combine.

Photo (8)Form into golf ball sized meat balls…

Photo (9)Heat butter or coconut oil in a large cast iron skillet.

Photo (10)Gently add meat balls…

Photo (11)Cook just a couple minutes, turning to get a browned color on the outside.

Photo (12)Remove from skillet.  If needed, drain some excess grease from the bottom of the skillet, but leaving just enough to cook your veggies in.

Add your onion. and cook a few minutes until beginning to become translucent.  Add garlic and cook an additional 30 seconds.  Stir in Chipotle Pepper, Adobo Sauce, Paprika, and Cumin.  Stir and cook about a minute more.  Add corn, beans, tomatoes, broth, lime juice, tomato sauce, salt and pepper and mix well.

Photo (14)

Add meatballs back to the skillet, along with the turkey bacon.

Photo (16)Bring to a simmer, and let it cook about 10-15 minutes, preferably covered.

Photo (18)Yummy!

Photo (19)Pile on top of hot quinoa and enjoy!  We sure did!

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