• Prep Time: 20 minutes
  • Cooking Time: 40 minutes
  • Serves: 4

Meatballs In Chipotle Sauce I

  • Recipe Submitted by on

 Ingredients List

  • For the meatballs:
  • 1 pound ground beef
  • 1/2 cup panko bread crumbs
  • 3 tablespoons fresh parsley finely chopped
  • 1/4 cup asiago cheese finely grated
  • 1 tablespoon dry minced onion
  • 1/3 cup whole milk
  • 2 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • For the sauce:
  • 28 ounce can crushed tomatoes
  • 1 tablespoon olive oil
  • 1 chipotle peppers in adobo finely chopped
  • 3 cloves of garlic minced
  • 1 teaspoon dried basil or oregano
  • 1/2 teaspoon salt
  • 2 tablespoons mayonnaise


Make the meatballs: Combine meatball ingredients in a mixing bowl. Mix well. Shape into balls about 1 to 1.5 inches in diameter, resulting in about 30 meatballs. Place them on a tray and refrigerate to harden them a bit (so they keep their shape) while you work on the sauce in the next step.

Make the sauce: Heat up olive oil in a pan over medium heat. Add garlic, chipotle, and basil, and let them sauté until the garlic starts browning, about a minute. Then add the tomatoes (including the liquid in the can) and salt. Mix well. Let it simmer for 5 minutes over low-medium heat. Lastly, add mayo and stir well.

Simmer the meatballs: Carefully add meatballs to the pan, one at a time. Make sure that each meatball is completely coated with sauce. Cover with a lid and simmer until cooked through, about 30 minutes. Cut one meatball open to verify that they have finished cooking.

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