Chipotle Meatballs El Naranjo Restaurant Oaxaca Mexico
Transport your taste buds to the vibrant culinary heart of Oaxaca with these Chipotle Meatballs inspired by the esteemed El Naranjo restaurant. This recipe beautifully combines ground beef and pork with aromatic spices, tender white rice, and fresh parsley, resulting in juicy, flavor-packed meatballs. Simmered in a smoky, slightly spicy chipotle-tomato sauce infused with adobo, smoked paprika, and bay leaves, these meatballs are a comforting yet bold dish that delivers authentic Mexican flavors. Perfectly paired with warm tortillas, fluffy rice, or crusty bread, this easy-to-follow recipe is ideal for weeknight dinners or special occasions. With its rich, smoky sauce and irresistible homemade touch, this dish is a surefire way to impress your guests and add a dash of Oaxacan charm to your table.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 1 medium white onion, finely chopped
- 3 pieces garlic cloves, minced
- 50 grams uncooked white rice
- 1 large egg
- 50 grams breadcrumbs
- 2 tablespoons parsley, finely chopped
- 2 pieces canned chipotle peppers in adobo sauce
- 4 medium whole tomatoes, canned or fresh
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 500 milliliters chicken broth
- 2 pieces bay leaves
Instructions
In a large mixing bowl, combine the ground beef, ground pork, half of the finely chopped onion, minced garlic, uncooked rice, egg, breadcrumbs, chopped parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly until all ingredients are well incorporated.
Using your hands, shape the mixture into medium-sized meatballs, about 1.5 inches in diameter. Set aside on a tray.
In a blender, combine the chipotle peppers, canned or fresh tomatoes, and chicken broth. Blend until smooth. Set aside.
Heat the vegetable oil in a large, deep skillet or saucepan over medium heat. Add the remaining chopped onion and sauté for 3-4 minutes until softened and translucent.
Pour the blended chipotle-tomato mixture into the skillet. Add smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Stir well and bring to a simmer.
Gently place the prepared meatballs into the simmering sauce. Add bay leaves to the skillet.
Reduce the heat to low, cover, and let the meatballs cook for 35-40 minutes, stirring occasionally to ensure they don't stick to the bottom. Taste the sauce and adjust seasoning with more salt if needed.
Remove the bay leaves before serving. Serve the meatballs hot, garnished with additional parsley if desired. Pair with warm tortillas, rice, or crusty bread.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 642 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
