Ground pork formed into meatballs with minced bacon, garlic, eggs, bread crumbs, and oregano, cooked with a chipotle chili and tomato sauce.

Photography Credit: Elise Bauer

Several years ago a Rick Bayless recipe for chipotle meatballs appeared in the Wednesday section of the New York Times. Fortunately we didn’t notice the recipe until a correction for it appeared in a subsequent paper, correcting the 2 cans of chipotle peppers the paper had published with the correct 2 chiles.

We made the meatballs and loved them, but couldn’t help wincing over the idea of eating them made with 5 times as much chipotle!

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We first published this recipe in 2006 and have since modified it a bit. This is the updated version. Excellent served with rice and/or tortillas.

You could even serve the meatballs with spaghetti for a Tex Mex-ish version. It’s quite spicy and best accompanied with something cooling like sour cream and thinly sliced head lettuce.