Avalanche Chipotle Blue(berry) Balls

Avalanche Chipotle Blue(berry) Balls
  • 2 tablespoons extra virgin olive oil
  • 1 small onion rough-diced
  • 1 can of chipoltle peppers in adobo
  • (usually found in a 7-ounce can)
  • 5 strips of thick-cut bacon cut into small squares (7-8 ounces)
  • 1 cup dried blueberries
  • 1 pound of ground pork
  • ½ pound ground beef
  • 1 cup fine breadcrumbs
  • ½ cup grated Pecorino-Romano cheese
  • 2 tablespoons chopped cilantro
  • Zest from 1 lemon
  • 1 tablespoon powdered cumin
  • 2 eggs
  1. In a large sauté pan over medium-high heat, sauté the onions in the olive oil until translucent, about 5 to 8 minutes.
  2. Open the chipotle pepper can and pull out 8 to 10 chipotle peppers and smash between your fingers before adding the onion mix.
  3. Stirring well, incorporate the diced bacon pieces and sauté for another 8 minutes to meld flavors then add the blueberries and sauté for another 3 minutes.
  4. Set aside to cool letting the blueberries rehydrate.
  5. Put all other ingredients into a food processor and add the cooled chipotle-blueberry mix.
  6. Pulse in short bursts 10 times to incorporate.
  7. Place in a bag and hold overnight.
  8. Pre-heat the oven to 425 F.
  9. Form 1-inch meatballs and place on an oiled tray.
  10. Place in the oven turning after 5 minutes. Cook for an additional 4 to 7 minutes until meatballs reach an internal temperature of 160 degrees. The meatballs should be firm to the touch.