Creamy Chipotle Butter Meatballs

I am a huge fan of Indian food but let’s be honest. I am a big fan of all food. This little recipe is one that I use my basic chicken meatballs for (Check out this post here). Honestly, over rice and with some five minute naan, it tastes pretty much just as good according to my “Taste testers” as going out for Indian food. It is a little but spicy but not too much, just enough to give your sinuses a little kick in the butt, with a mix of Mexican and Indian flavors.

It can be done in a dutch oven on the stove top or in a large high walls sauce pan.

Ingredients

  • 1 batch of Basic Chicken meat balls
  • 1 medium finely chopped yellow onion
  • Cilantro (For garnishing)
  • 2 chipotle peppers in adobo (Diced)
  • 1 14-ounce can of tomato puree
  • 4 cloves of garlic (Minced)
  • 1 teaspoon Adobo seasoning
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 1/2 teaspoon cumin
  • 4 tablespoons of butter or ghee
  • 3/4-1 cup of heavy cream

Directions

Have your meatballs done and ready. If you have premade them (Which I sometimes do) make sure that they have enough time in the sauce to warm them up or bake them to warm them up.

Add 2 tablespoons of butter to the pan and add onions. Cook down onion until it is transparent, about 7-8 minutes. Remember that all of this is going to be a sauce so you do not want chucks of onion or the garlic. Add garlic and cook for about 30 seconds, letting it get fragrant but not burn.

Add in tomato puree, 1/2 cup of water All the seasonings and peppers along with 2 tablespoons of the adobo sauce that they are in. bring this sauce to a simmer and then reduce heat to low. Cover and simmer for 5 minutes before adding the meatballs and letting it simmer for another five minutes. Turn off heat and add the last two tablespoons of butter and stir in cream.

Serve hot over rice with cilantro and home made naan.

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