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Oven-fried chipotle meatballs

Oven-fried chipotle meatballs
Los Angeles Times

I must be running with the wrong crowd. Every cocktail party I go to seems to involve hors d'oeuvres that require three hands: one to hold a drink, and two to wrestle the food off a tiny plate and onto ... Read more

Total time: About 30 minutes | Serves 6 to 8
  • 2 tablespoons olive oil, divided
  • 1/2 pound lean ground beef
  • 1 small egg
  • 1/4 cup panko or fine dry bread crumbs, plus extra for coating
  • 1 canned chipotle pepper in adobo sauce, minced
  • 3 scallions, trimmed and finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crumbled
  • 1 teaspoon salt
  • 1/2 cup grated sharp Cheddar
  • Flour for coating

Step 1Heat the oven to 425 degrees. Brush a large shallow baking pan with 1 tablespoon olive oil. Set aside.

Step 2Combine the ground beef, egg, panko, chipotle, scallions, cumin, oregano, salt and cheese. Mix well. The mixture should just hold together.

Step 3Shape the mixture into balls about the size of a small walnut (about 1-inch diameter). Roll each meatball first in flour, shaking off the excess, then in panko, coating completely. Arrange the meatballs on the oiled baking sheet. Drizzle very, very lightly with the remaining olive oil.

Step 4Bake 10 to 12 minutes, shaking the pan several times so that the meatballs crisp and brown on all sides. Transfer to a platter lined with paper towels. Cool slightly. (Makes 24 meatballs.)


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