Chipotle Meatballs

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This high-protein dish offers a smoky twist on classic meatballs, combining tender minced pork and veal with the deep, earthy heat of chipotles in adobo. The addition of crispy chopped bacon and fresh flat-leaf parsley creates a complex savoury flavour profile that is perfectly balanced by a brightening squeeze of lime. By soaking the breadcrumbs in milk, the meatballs remain incredibly moist and light during the cooking process.

Perfect for a nutritious dinner or as part of a social sharing platter, these chipotle meatballs are grilled on skewers for a quick and even finish. They are an excellent choice for those seeking a homemade meal that is rich in protein without compromising on bold, spicy flavours. Serve them alongside a crisp green salad or some cooling soured cream to complement the warmth of the Mexican spices.

Ingredients for Chipotle Meatballs

80ml de leche entera
80ml fine dry bread crumbs
6 bacon slices, chopped
80g finely chopped onion
1 tablespoon chopped garlic
1 tablespoon finely chopped seeded canned chipotles in adobo
1 cucharadita de comino molido
3/4 teaspoons dried oregano
2 cucharadas de agua
350g pork mince
230g ground veal
1 huevo grande, ligeramente batido
1/4 taza de perejil de hoja plana picado
Equipment: about 16 (6-inch) wooden skewers, soaked in water
Garnish: lime wedges

How to make Chipotle Meatballs

Stir together milk and bread crumbs in a large bowl.

Cook bacon in a 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.

Pour off all but 1 tablespoon fat from skillet, then cook onion, garlic, chipotles, cumin, and oregano in skillet, stirring, until onion is softened, about 3 minutes. Add water and cook, stirring and scraping up brown bits, until water has evaporated, about 1 minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 teaspoon salt and mix well with your hands.

Precaliente la parrilla.

Form scant tablespoons of meat mixture into balls and thread 3 balls 1/2 inch apart onto each skewer, arranging skewers on a lightly oiled grill pan. Grill 3 to 4 inches from heat (do not turn) until browned and cooked through, 8 to 10 minutes.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.