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Mini-Meatballs in Chipotle Sauce

Source of Recipe

Aunt Saunny

Makes 12 to 16 servings
Make Ahead: The meatballs can be prepared up to 2 days ahead, covered, and refrigerated, or frozen for up to 1 month.

For a filling warm hors d'oeuvre that doesn't need to be passed on a tray, meatballs are hard to beat. If you wish, serve a bowl of tortilla chips alongside, too, as the spicy sauce makes a pretty fine salsa.

3 tablespoons olive oil
2 large onions, finely chopped
4 garlic cloves, finely chopped
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
1 or 2 canned chipotles in adobo sauce (available at Latino markets and many supermarkets), finely chopped with any clinging sauce, to taste
3/4 cup packed dried bread crumbs
2 large eggs, beaten
1 tablespoon dried oregano
2 teaspoons salt
1 1/2 pounds ground round (85 percent lean)
1 1/2 pounds ground pork
1/2 teaspoon freshly ground black pepper
3 tablespoons chopped fresh cilantro, for garnish


1.. Position a rack in the center of the oven and preheat to 400 degrees F. Lightly oil a large baking sheet.

2.. Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic and stir until it gives off its fragrance, about 1 minute. Transfer half of the onion mixture to a large bowl.

3.. Return the saucepan with the remaining onion mixture to the stove. Add the tomatoes, tomato sauce, and chipotles, and bring to a boil. Cover and reduce the heat to medium-low. Simmer, stirring often, until the sauce is lightly thickened, about 30 minutes.

4.. Meanwhile, add the bread crumbs, eggs, oregano, salt, and pepper to the onions in the bowl and mix well. Add the ground round and ground pork, and mix again. Using about 1 tablespoon for each, roll the meat mixture into balls and place on the baking sheet.

5.. Bake until the meatballs are browned, about 20 minutes. Transfer the meatballs to the simmering sauce. Cover and simmer until the meatballs are cooked through, about 15 minutes. (The meatballs can be prepared up to 2 days ahead. Cool the meatballs in the sauce. Cover tightly and refrigerate. Or transfer the cooled meatballs and sauce to airtight containers and freeze for up to 1 month; defrost before reheating. To reheat, cook the meatballs and sauce in a large saucepan over medium-low heat, covered, stirring occasionally, until the meatballs are heated through, about 20 minutes.)

6.. Transfer the meatballs and sauce to a slow cooker or chafing dish to keep warm. Sprinkle with the cilantro. Serve hot with toothpicks for spearing the meatballs.
Spinach-Rice Torta Squares
Makes 54 appetizers, 12 to 16 servings
Make Ahead: The torta can be made up to 1 day ahead

There are many ways to vary these tasty bite-sized appetizers. You can substitute smoked mozzarella or feta cheese for the cheddar, or sauté about 1/2 cup of chopped prosciutto with the onions.

3 tablespoons packed dried bread crumbs, preferably Italian-style
2/3 cup rice for risotto, such as Arborio
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
Four 10-ounce boxes frozen chopped spinach, thawed and squeezed to remove excess liquid
12 large eggs
1 1/2 teaspoons dried basil
1 1/2 teaspoons crumbled dried rosemary
1 1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups (6 ounces) freshly grated Parmesan cheese, divided
1 cup (4 ounces) shredded smoked or extra-sharp cheddar cheese


1.. Position a rack in the center of the oven and preheat to 325 degrees F. Lightly oil a 13 x 9-inch baking dish and sprinkle with the bread crumbs. Tilt the dish to coat with the crumbs, and tap out the excess.

2.. Bring a medium saucepan of lightly salted water to a boil over high heat. Add the rice and reduce the heat to medium. Cook, uncovered, until the rice is tender, about 16 minutes. Drain well and set aside.

3.. Heat the oil in a large nonstick skillet over medium heat and add the onions. Cook, stirring often, until the onions are tender, about 6 minutes. Add the garlic and stir until it gives off its aroma, about 1 minute. Add the spinach and cook, stirring often, just to evaporate any remaining liquid, about 3 minutes. Set aside.

4.. Whisk the eggs, basil, rosemary, salt, and pepper in a large bowl. Add the rice, onions, spinach, 1 cup of Parmesan, the cheddar, and mix well. Spread in the baking dish. Sprinkle the top with the remaining 1/2 cup Parmesan. Bake until the torta feels firm when pressed in the center, about 45 minutes. Cool completely in the dish. (The torta can be prepared up to 1 day ahead, covered, and refrigerated.)

5.. Cut the torta horizontally into 6 equal strips, then vertically into 9 strips to make 54 pieces. Arrange on a serving platter. Serve at room temperature.
Hot Crab and Artichoke Dip
Makes about 4 cups
Make Ahead: The dip can be prepared 1 day ahead.