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Chipotle chicken meatballs
Ingredients
- 1 pound ground chicken leg meat
- 2 tablespoons chopped chives
- 2 tablespoons chipotle paste
- 1/2 teaspoon salt
- Oil for frying
Optional:
- French buns
- Julienned carrot
- Chopped chives
- Chipotle mayo (see recipe)
Directions
- To make Chipotle paste: puree one to two cans of chipotles in adobo sauce in food processor or blender. Transfer to a large freezer bag, flatten and freeze. Break pieces off as needed. Paste will thaw quickly. Use to add a smoky spiciness to soups, stews, sauces, marinades, mayonnaise and salsas.
- In bowl combine chicken, salt, chives and chipotle paste. By heaped tablespoon, roll into balls. Heat two tablespoons neutral oil in large non-stick skillet over medium heat. Fry balls, flipping occasionally until browned and cooked through.
- Serve as appetizer: Serve Chipotle chicken balls with your choice of dipping sauce (sweet chili sauce, bbq sauce or chipotle mayo.
- Serve as lettuce wrap: Slice cooked meatballs into halves and serve on bibb lettuce with chipotle mayo, julienned carrots (or pickled carrots) and chopped chives or cilantro sprigs.
- Serve as sandwich: Slather a sliced french bun with chipotle mayo, stuff with bibb lettuce, julienned carrots (or pickled carrots) and chopped chives or cilantro sprigs.
