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Baked Juicy Smoky Chipotle Meatballs

Baked Juicy Smoky Chipotle Meatballs for Flavor Lovers

Baked Juicy Smoky Chipotle Meatballs are a perfect blend of flavors and a healthier twist on a hearty dish, ideal for meat lovers.
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Course: Main Dishes
Cuisine: American
Keyword: Baked Juicy Smoky Chipotle Meatballs, chipotle meatballs, healthy meatballs, homemade meatballs, meatball recipe, oven-baked meatballs
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 50 minutes
Servings: 4 meatballs
Calories: 250kcal

Equipment

  • Baking Sheet
  • Mixing bowl
  • Parchment Paper

Ingredients

For the Meatballs

  • 1 pound ground beef for a rich and hearty base
  • 0.5 pound ground pork adds juiciness and flavor complexity
  • 3 whole chipotle peppers in adobo minced for that smoky kick
  • 2 tablespoons adobo sauce enhances the meatball's depth
  • 0.5 cup panko breadcrumbs helps keep the meatballs tender and light
  • 0.25 cup whole milk used to soak the breadcrumbs for moisture
  • 1 large egg helps bind the ingredients together
  • 2 cloves garlic minced to add robust flavor
  • 0.25 cup finely chopped onion to bring natural sweetness and texture
  • 1 teaspoon smoked paprika for an extra layer of savory depth
  • 1 teaspoon ground cumin boosts the rich flavor profile
  • 0.5 teaspoon dried oregano lends an earthy herbal touch
  • 1 teaspoon kosher salt essential for enhancing all the flavors
  • 0.5 teaspoon freshly ground black pepper adds a bit of heat
  • 2 tablespoons chopped fresh cilantro for a fresh, vibrant finish
  • 1 tablespoon olive oil to ensure the meatballs are perfectly crispy

Instructions

Step‑by‑Step Instructions

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a small bowl, combine the panko breadcrumbs with the whole milk and let soak for about 5 minutes.
  • In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, minced garlic, and chopped onion. Add in the minced chipotle peppers, adobo sauce, smoked paprika, ground cumin, oregano, kosher salt, black pepper, and chopped cilantro. Mix gently until everything is well blended.
  • Shape the mixture into 1½ inch meatballs and place them evenly spaced on the prepared baking sheet.
  • Drizzle the olive oil over the shaped meatballs, ensuring each meatball is coated.
  • Bake the meatballs for 18 to 20 minutes until they reach an internal temperature of 165°F (74°C) and are lightly crisped.
  • Let the meatballs rest on the baking sheet for about 5 minutes before serving.

Notes

For best results, avoid overmixing the meatball mixture and use fresh ingredients. Test a meatball for seasoning before cooking the entire batch.

Nutrition

Serving: 1meatball | Calories: 250kcal | Carbohydrates: 10g | Protein: 18g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 75mg | Sodium: 500mg | Potassium: 350mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg