Crimini & Pork Meatballs with Chipotle Tomato Sauce
Crimini & Pork Meatballs with Chipotle Tomato Sauce
Serves: 10
Recipe from Mushroom Info This mushroom and meat mix will give your meatball unique flavor and extra serving of veggies. – See more at: Crimini and Pork Albondigas (Meatballs)
Ingredients
- MEATBALLS
- 1 TABLESPOON VEGETABLE OIL
- 1 ½ POUNDS WHOLE CRIMINI MUSHROOMS, QUARTERED
- 1 CUP WHITE ONION,
- SMALL DICE ½ CUP ROASTED POBLANO PEPPERS
- SMALL DICE 1 POUND RAW PORK
- 3 TABLESPOONS LAWRY’S SALT FREE MEXICAN SEASONING
- ½ TEASPOON MCCORMICK CULINARY COARSE MEDITERRANEAN SEA SALT
- 1 OZ. THINLY SLICED GREEN ONION
- 1 ½ CUPS PANKO BREAD CRUMBS
- 2 LARGE EGGS
- CHIPOTLE TOMATO SAUCE
- 1 TABLESPOON VEGETABLE OIL
- ½ CUP WHITE ONION, MINCED
- ½ POBLANO PEPPERS, MINCED
- 1 TABLESPOON LAWRY’S SALT FREE MEXICAN SEASONING
- ½ TEASPOON MCCORMICK CULINARY CHIPOTLE PEPPER
- 2 CUPS CHICKEN STOCK, UNSALTED
- 3 CUPS TOMATO SAUCE, NO SALT ADDED
- 1 CUP CRUSHED TOMATOES
- 2 TEASPOONS LAWRY’S SALT FREE LEMON PEPPER
- 1 TEASPOON SUGAR
- ¼ CUP RED WINE VINEGAR
- 1 TABLESPOON FRESH CILANTRO, ROUGHLY CHOPPED
Instructions
- TO MAKE THE SAUCE: HEAT OIL IN A POT. SAUTE ONION AND PEPPER UNTIL ONION BEGINS TO CARAMELIZE. ADD SEASONING AND STIR UNTIL FRAGRANT. STIR IN CHICKEN STOCK, TOMATO SAUCE AND CRUSHED TOMATOES. USE A HAND BLENDER TO BLEND MIXTURE UNTIL SMOOTH. STIR IN LEMON-PEPPER, SUGAR, VINEGAR AND CILANTRO. TASTE AND ADJUST SEASONINGS AS NEEDED, AND REFRIGERATE OR WARM ON LOW HEAT UNTIL NEEDED. TO MAKE THE MEATBALLS: PREHEAT A CONVECTION OVEN TO 350°F. HEAT OIL IN SAUTÉ PAN AND COOK MUSHROOMS UNTIL BROWNED, APPROXIMATELY 6-8 MINUTES. REMOVE MUSHROOMS FROM PAN. ADD ONIONS AND COOK UNTIL LIGHTLY CARAMELIZED, APPROXIMATELY 6-8 MINUTES. COMBINE MUSHROOMS, ONIONS AND ROASTED PEPPERS IN A FOOD PROCESSOR AND PULSE UNTIL MIXTURE IS FINELY MINCED. ALLOW MIXTURE TO COMPLETELY COOL IN FRIDGE. COMBINE COOLED VEGETABLE MIXTURE WITH PORK, SEASONING, SALT, PANKO CRUMBS AND EGGS. MIX WELL TO EVENLY COMBINE. SCOOP OUT 30 MEAT BALLS AND ROUND BY HAND. PLACE MEATBALLS ON A SHEET PAN LINED WITH PARCHMENT PAPER. BAKE MEATBALLS FOR 15 MINUTES OR UNTIL AN INTERNAL TEMPERATURE OF 155°F IS REACHED. REMOVE FROM OVEN AND COMBINE WITH CHIPOTLE TOMATO SAUCE.
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