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Chafing Dish Meatballs

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  Ground beef chuck 1⁄2 Pound
  Plain dried bread crumbs 3⁄4 Cup (12 tbs)
  Egg 1 Large
  Garlic 3 Clove (15 gm), minced
  Salt 1 1⁄4 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Canned plum tomatoes 28 Ounce (1 Can)
  Chipotle chiles in adobo 1
  Vegetable oil 2 Teaspoon
  Onion 1 Small, finely chopped
  Ground cumin 1 Teaspoon
  Canned chicken broth/Old fashioned chicken broth 1 Cup (16 tbs)
  Coarsely chopped fresh cilantro 1⁄4 Cup (4 tbs)

1. In large bowl, combine ground beef, bread crumbs, egg, one-third of garlic, 1 teaspoon salt, pepper, and water just until well blended but not overmixed. Shape mixture into 3/4-inch meatballs, handling meat as little as possible.
2. In blender, at low speed, puree tomatoes with their juice and chipotle chile until smooth.
3. In nonreactive 5-quart Dutch oven, heat oil over medium heat. Add onion; cook, stirring often, until tender, about 5 minutes. Stir in cumin and remaining garlic; cook 30 seconds. Stir in tomato mixture, broth, and remaining 1/4 teaspoon salt; heat to boiling over high heat.
4. Add meatballs; heat to boiling. Reduce heat and simmer, uncovered, 30 minutes. Transfer mixture to chafing dish and sprinkle with cilantro. Serve with cocktail picks.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Chafing Dish Meatballs Recipe