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I’ve made them several times and they never disappoint. Wonderful recipe! Thank you for sharing!
I’m so glad you liked them Wendy!
Oh these are so yummy! I’ve made them on several occasions, also froze them, and they always turn out very delicious. My husband can’t handle spicy food all that well, so I only put in about 1/4 to 1/2 a chipotle pepper and that seems to be just enough to get the flavour but not so spicy that he’s in pain for a few days… I usually make my meatballs smaller sized (more sauce coats them this way!). I’ve been using diced fire roasted tomatoes (the only fire roasted kind I can find in my area are diced). I’ve attempted running the tomatoes through my blender a couple times, but I actually like the texture of the diced tomatoes better.
Question, Elise: Do you know how long the chipotle peppers in adobo would last in the fridge? Seeing as we don’t actually use many in this recipe, there’s quite a few left from the tin that I don’t really want to throw away.
Hi Bree, great question. I find that chiles in adobo can last a really really long time in the fridge. The chili acts as a preservative. I’m sure I’ve kept some for up to a year.
I freeze ours and it keeps that way too.
Elise, you never disappoint with your recipes. I made this dish last night using the adobe sauce and 1 adobe pepper, the spice was just right. I served with tortillas, sour cream and white rice. Very simple and flavorful dish. I am making cashew chicken tomorrow and I can’t wait. Thank you again for your wonderful recipes.
We made this tonight, it was delicious. I had never used chipotle powder before so only put in 1 tsp, next time I’ll put the two in. Used two chipotle chillis in the sauce but could have stood three. We had it with Mexican rice. I think using my homemade chicken stock in the sauce added to the flavour as well, rather than bought stock.
I was born and raised in Mexico city, living in Switzerland at the moment and this is what my mexico blues needed. Whenever i end up making meatballs, i make the traditional “Albondigas” meatball soup. But today, i found your recipe and it hit my “Mexican food” crave back in to place. I had also just chipotles brought by my mom from Mexico city so it was meant to be. It was Delicious!!!!! Thank you!
big fan… been following along time. This is a go to recipe for me & hubby…but what I like to do is turn it into a sub. Toast the sub bun, add some cheese, top it with meatballs and sauce, then some cilantro, maybe a little mayo and a big squeeze of lime. Yum!
Me again. Finally found chipotles in adobo here! I just wanted to know, since I’ve heard that there are two types of oregano (Mex and Italian?), would it be okay to use Italian oregano? I’ve never come across the Mexican type.
If I have Mexican oregano on hand, I use it, if not, I use regular (Italian) oregano. ~Elise
I did try making these with veal and they turned out terrific.
My daughter made these meatballs tonight for dinner. They were very good. Funny, though…she misread 1-3 chiles and instead read it 1-3 CANS OF CHILES. Thankfully we only had one can!! So, she used an entire can of chipotles. IT WAS SO HOT!! She was able to salvage it though, by taking out some of the sauce and adding more tomatoes and broth. The sauce was hot, but the flavor of the meatballs, as well as the sauce was very good!
I made this into meatball subs with some manchego cheese on top. My fiance who is not a fan of meatball subs could not get enough.
This recipe is absolutely amazing. I used the mix of pork/veal/beef for the base. Great kick and flavor – pared it with manicotti – yum!
Loved it. I still prefer my meatballs which I use hot italian sausage to make, but I love new uses for Chipotle peppers in adobe sauce. I make fire roasted salsa with them and chicken tortilla soup and now I can make meatballs! I never use a full can(anymore!) and I hate for it to go to waste.
I have a dumb question… are the bacon slices cooked first or uncooked and right from the package?
They are uncooked. ~Elise
Hi there – I love this website. Anyways, I have been meaning to make these since you posted this recipe. Was finally able to make these last night and they were SOOOO delicious!! My husband’s words – “this is a keeper.” Thank you for the recipe!! Very flavorful and a nice change from regular italian meatballs. FYI – to the person who posted that they don’t eat pork – I used ground turkey because that’s what I had on hand. I also didn’t use the bacon as my husband suffers from heart failure and we can’t have the excess sodium. They were still delicious!! I plan on making them for some friends in a couple of weeks and will use the bacon then though – I’m sure they will be really good!! Thanks again!!
HELP! I have the worst luck with canned chipotles in adobo. I’ve made two chili recipes using them and both were disasters. One from Bobby Flay and the other Rick Bayless. Both had such strong chili flavor we couldn’t eat it. What am I doing wrong?
For anyone in the San Francisco area check out the supermarket called Mi Pueblo. It’s a fantastic grocery store for authentic Mexican ingredients.
Sounds like you just need to cut back on the amounts you are using. Everyone’s taste is different and perhaps your tastebuds are just more sensitive to chiles than the authors of the recipes you are trying. ~Elise
Do you think veal would be a good substitute for the pork?
No idea. If you try it with veal, please let us know how it turns out for you. ~Elise
My husband and I both like spicy food so we tried this for dinner tonight. I tasted a meatball shortly after they came out of the oven and thought that it might not be spicy enough. Shortly after I put the meatballs in the sauce, I tasted the sauce and still thought that it might not be spicy enough. We let the meatballs simmer in the sauce for about 2 hours and then ate dinner. On the front of the palate there wasn’t much heat but there was a very pleasant heat on the back of the palate which kept us going until our plates were clean. We will definitely try this recipe again.
Hi Elise, where did you buy the dish in the picture? It’s absolutely beautiful.
Thanks Ashley, it’s Mexican talavera pottery. I either bought it somewhere around here (lots of place in California sell this style of Mexican pottery) or I picked it up on one of my trips to Mexico, can’t remember. ~Elise
Hi, long-time site gawker.. I love Simply Recipes!
Just a question: It says to use pork, but unfortunately my mother grew up not eating it, therefore anything I make for the family cannot include pork, ham, bacon, etc.
Mindful of possible flavour sacrifice, what would be the next best type of ground meat to use?
I know others have used ground turkey but I’d be happy to know your opinion :)
I would use ground turkey and perhaps up the spices a bit. Also, you’ll need to add fat to the meatballs as ground turkey is lean. I would add some olive oil. ~Elise
I love the idea of serving these over spaghetti! I think I may also make a double batch of the sauce and use it to make a spicy version of baked ziti, with Jack cheese and cotija instead of the usual mozzarella. Yum!