I was looking for something that would be fun to eat during the Ole Miss game Thursday night. But I was so exhausted from work I didn't make them until Sunday night. They were great for dinner and would be great for a tailgate too.
2 think slices white sandwich bread, torn into small pieces
1 large egg
1 white onion, finely chopped
2 cloves garlic, minced
1/4 c. chopped fresh cilantro
3/4 pound ground chicken
3 tbsp. extra virgin olive oil
1 jalapeño pepper, seeded and chopped
1 chipotle chile pepper in adobo sauce, seeded and chopped
1 (14 oz) can diced fire roasted tomatoes
1/4 tsp. dried thyme
1/4 tsp. ground cinnamon
2 bay leaves
Hard taco shells and assorted toppings, for serving.
Combine the bread and egg in a large bowl; add 1 tbsp water and mash with a potato masher or fork to make a paste. Add half each of the onion and garlic, then add the cilantro, chicken, 1 tsp salt and 1/4 tsp. pepper; mix with hands until just combined. Brush a large baking sheet with 1 tbsp. olive oil.
Meanwhile, position a rack in the upper third of the oven and p reheat to 475º. Combine the remaining onion and garlic, the jalapeño, chipotle, tomatoes, thyme and cinnamon in a blender; pulse until smooth. Heat 2 tbsp. olive oil in a dutch oven over medium-high heat. Pour in the tomato puree, then add the bay leaves and cook until the sauce thickens, about 6 minutes. Stir in 1 1 /2 cups water, scraping up the browned bits front he bottom of the pot. Reduce the heat to low and simmer, stirring occasionally, 10 or more minutes; season with salt.
Bake the meatballs until they just start to brown, about 8 minutes. Transfer to the sauce and gently simmer, spooning the safe over the meatballs, until cooked through, about 7 minutes. (Add a few tablespoons of water if the sauce gets to thick.) Remove the bay leaves. Cut the meatballs in half and serve in taco shells with assorted toppings.
These turned out great! I used wheat bread though.