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Photo: Jacob Fox
Active Time:50 minsTotal Time:1 hrServings:4Jump to Nutrition Facts
Active Time:50 minsTotal Time:1 hrServings:4
Active Time:50 mins
Active Time:
50 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsChipotle Meatballs & Roasted Veggies1cupshredded zucchini1largeegg, lightly beaten1 ½poundslean ground beef½cuppanko breadcrumbs, preferably whole-wheat1 ½cupsfinely chopped onion,plus1cupsliced, divided⅓cupchopped fresh cilantro¼teaspoonsalt¼teaspoonground pepper2mediumbell peppers, sliced2teaspoonextra-virgin olive oilplus1/4cup, divided1(28 ounce) canno-salt-added whole tomatoes¼cupcanned chipotle peppers in adobo3large clovesgarlic, crushed2tablespoonschili powderTorta½lime½teaspoondried oregano½cuprinsed no-salt-added black beans1tablespoonsour creamPinch of salt16-inch baguette¼cupcrumbled queso frescoCooking spray
Cook Mode(Keep screen awake)
Ingredients
Chipotle Meatballs & Roasted Veggies
1cupshredded zucchini
1largeegg, lightly beaten
1 ½poundslean ground beef
½cuppanko breadcrumbs, preferably whole-wheat
1 ½cupsfinely chopped onion,plus1cupsliced, divided
⅓cupchopped fresh cilantro
¼teaspoonsalt
¼teaspoonground pepper
2mediumbell peppers, sliced
2teaspoonextra-virgin olive oilplus1/4cup, divided
1(28 ounce) canno-salt-added whole tomatoes
¼cupcanned chipotle peppers in adobo
3large clovesgarlic, crushed
2tablespoonschili powder
Torta
½lime
½teaspoondried oregano
½cuprinsed no-salt-added black beans
1tablespoonsour cream
Pinch of salt
16-inch baguette
¼cupcrumbled queso fresco
Cooking spray
DirectionsTo prepare meatballs and veggies: Preheat oven to 425°F. Line a large rimmed baking sheet with foil.Squeeze zucchini in a clean kitchen towel to remove excess moisture. Place the zucchini in a large bowl and add egg, beef, panko, 1/2 cup chopped onion, cilantro, 1/4 teaspoon salt and pepper. Mix gently with your hands until just combined (do not overmix). Using about 3 tablespoons to make each, shape the mixture into 24 meatballs. Place 1 inch apart on the prepared baking sheet.Toss peppers and 1 cup sliced onion with 2 teaspoons oil in a medium bowl; spread on another large rimmed baking sheet.Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, 15 to 18 minutes. Roast the veggies, stirring once halfway, until browned, about 20 minutes.Meanwhile, combine tomatoes, chipotles and garlic in a blender. Blend until smooth.Heat the remaining 1/4 cup oil in a large pot over medium-high heat. Add the remaining 1 cup chopped onion and chili powder and cook, stirring, until the onion is beginning to soften, about 3 minutes. Add the tomato mixture and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 5 minutes.Stir the baked meatballs into the sauce, cover and cook 5 minutes more.To assemble torta: Squeeze lime half over the roasted vegetables. Sprinkle with oregano and toss to combine. Combine black beans, sour cream and salt in a small bowl; mash with a fork to a spreadable consistency.Cut baguette into 4 pieces and split each horizontally. Hollow out most of the soft bread from the center (reserve the breadcrumbs for another use). Divide the bean mixture, 8 coarsely chopped meatballs, the vegetables, 1/2 cup sauce from the meatballs and 1/4 cup crumbled queso fresco among the sandwiches. (Reserve the remaining meatballs and sauce for another use.) Coat the tops of the sandwiches with cooking spray. Cook in a panini maker until the bread is crispy, 4 to 6 minutes.To make aheadRefrigerate meatballs (Steps 1-7) for up to 3 days or freeze for up to 3 months.EquipmentPanini makerOriginally appeared: EatingWell Magazine, September 2021
Directions
To prepare meatballs and veggies: Preheat oven to 425°F. Line a large rimmed baking sheet with foil.Squeeze zucchini in a clean kitchen towel to remove excess moisture. Place the zucchini in a large bowl and add egg, beef, panko, 1/2 cup chopped onion, cilantro, 1/4 teaspoon salt and pepper. Mix gently with your hands until just combined (do not overmix). Using about 3 tablespoons to make each, shape the mixture into 24 meatballs. Place 1 inch apart on the prepared baking sheet.Toss peppers and 1 cup sliced onion with 2 teaspoons oil in a medium bowl; spread on another large rimmed baking sheet.Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, 15 to 18 minutes. Roast the veggies, stirring once halfway, until browned, about 20 minutes.Meanwhile, combine tomatoes, chipotles and garlic in a blender. Blend until smooth.Heat the remaining 1/4 cup oil in a large pot over medium-high heat. Add the remaining 1 cup chopped onion and chili powder and cook, stirring, until the onion is beginning to soften, about 3 minutes. Add the tomato mixture and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 5 minutes.Stir the baked meatballs into the sauce, cover and cook 5 minutes more.To assemble torta: Squeeze lime half over the roasted vegetables. Sprinkle with oregano and toss to combine. Combine black beans, sour cream and salt in a small bowl; mash with a fork to a spreadable consistency.Cut baguette into 4 pieces and split each horizontally. Hollow out most of the soft bread from the center (reserve the breadcrumbs for another use). Divide the bean mixture, 8 coarsely chopped meatballs, the vegetables, 1/2 cup sauce from the meatballs and 1/4 cup crumbled queso fresco among the sandwiches. (Reserve the remaining meatballs and sauce for another use.) Coat the tops of the sandwiches with cooking spray. Cook in a panini maker until the bread is crispy, 4 to 6 minutes.To make aheadRefrigerate meatballs (Steps 1-7) for up to 3 days or freeze for up to 3 months.EquipmentPanini maker
To prepare meatballs and veggies: Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
Squeeze zucchini in a clean kitchen towel to remove excess moisture. Place the zucchini in a large bowl and add egg, beef, panko, 1/2 cup chopped onion, cilantro, 1/4 teaspoon salt and pepper. Mix gently with your hands until just combined (do not overmix). Using about 3 tablespoons to make each, shape the mixture into 24 meatballs. Place 1 inch apart on the prepared baking sheet.
Toss peppers and 1 cup sliced onion with 2 teaspoons oil in a medium bowl; spread on another large rimmed baking sheet.
Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, 15 to 18 minutes. Roast the veggies, stirring once halfway, until browned, about 20 minutes.
Meanwhile, combine tomatoes, chipotles and garlic in a blender. Blend until smooth.
Heat the remaining 1/4 cup oil in a large pot over medium-high heat. Add the remaining 1 cup chopped onion and chili powder and cook, stirring, until the onion is beginning to soften, about 3 minutes. Add the tomato mixture and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 5 minutes.
Stir the baked meatballs into the sauce, cover and cook 5 minutes more.
To assemble torta: Squeeze lime half over the roasted vegetables. Sprinkle with oregano and toss to combine. Combine black beans, sour cream and salt in a small bowl; mash with a fork to a spreadable consistency.
Cut baguette into 4 pieces and split each horizontally. Hollow out most of the soft bread from the center (reserve the breadcrumbs for another use). Divide the bean mixture, 8 coarsely chopped meatballs, the vegetables, 1/2 cup sauce from the meatballs and 1/4 cup crumbled queso fresco among the sandwiches. (Reserve the remaining meatballs and sauce for another use.) Coat the tops of the sandwiches with cooking spray. Cook in a panini maker until the bread is crispy, 4 to 6 minutes.
To make ahead
Refrigerate meatballs (Steps 1-7) for up to 3 days or freeze for up to 3 months.
Equipment
Panini maker
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)425Calories14gFat51gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
