Recipe of the Month

Chipotle Chicken Meatballs


1/3 cup plain breadcrumbs
4 slices bacon
1/2 cup chopped onion
3 cloves garlic, chopped
1 teaspoon chopped chipotle chiles in adobo sauce (use a little bit more if you want more heat)
1 pound ground chicken
Salt and pepper
1 cup of corn (I use frozen)
Large handful thinly shredded cabbage

Goat cheese (optional)


Preheat the broiler. Put the breadcrumbs aside in a large bowl. Cook the bacon on the stovetop in a skillet. Transfer the cooked bacon to paper towels to let some of the grease drain; pour about half the bacon fat into a small bowl. Add the onion to the skillet and cook over medium heat for about 5 minutes. Stir in 3/4 of the garlic, the chiles and a splash of water. Pour into the bowl with the breadcrumbs and let cool slightly. Break up the cooled bacon into small pieces and add it to the bowl with the breadcrumbs and onion mixture, along with the ground chicken. Season with salt and pepper. Form the mixture into about 20 meatballs. Broil the meatballs, turning them halfway through, about 12 minutes.

While the meatballs are broiling, heat the reserved bacon fat in a skillet over medium heat. Add the corn and cook for about 5 minutes. Stir in the cabbage and remaining garlic and cook, stirring, until the cabbage just begins to wilt, about 3 minutes. Season with salt and pepper. Serve the meatballs over the corn and cabbage. Sprinkle some goat cheese on top if you’re a cheese fanatic like me.

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