Chipotle Meatballs in Mexican Corn Cream Sauce

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Chipotle Meatballs with corn sauce over rice on white place with peppers on side. Plate on marble counter with peppers on plate in back and pan with meatballs in back.

Chipotle Meatballs with Mexican Corn Cream Sauce are unexpected and delicious!  The meatballs are made with lean ground beef, black beans, chipotle peppers in adobo sauce, ground tortilla chips, and scallion.  They are then baked, which makes cooking super easy and healthier than frying.  The creamy sauce is inspired by Mexican Street Corn. The slight sweetness from the corn, the smokiness from the Mexican spices, the subtle heat from the Chipotle adobo sauce, and the cool and tangy sour cream make this creamy sauce the perfect complement to the Chipotle Meatballs!

Chipotle Meatballs with Mexican Corn Cream Sauce are delicious! The meatballs are made with Chipotle peppers in adobo sauce, black beans, and scallion and are baked to perfection. The creamy sauce is inspired by Mexican Street Corn with sweet corn, smokey Mexican spices, cool and tangy sour cream.

Mexican Flavors + Meatballs = 😍

We love Mexican food in our house!  If they could, my daughters would have Taco Tuesday everyday.  So when I was thinking of a new way to reinvent meatballs, I was inspired by my and my girls’ love for Tacos and Mexican food!

The meatballs are a wonderful combination of black beans and lean grass-fed ground beef.  The black beans are blended so that they are partly creamy, but still have bits of bean for texture.  The creaminess from the beans added to the ground beef makes these meatballs so MOIST, tender, and so flavorful.  The Chipotle Peppers in Adobo Sauce give the meatballs that Mexican flare!

Then there is the Mexican Corn Sauce!  I don’t know why I didn’t think of this earlier in my life…a fusion of Cream Corn + Mexican Street Corn + sour cream sauce….HEAVEN!!!

Mexican Corn Cream Sauce in Pan on stove

PREP-AHEAD TO MAKE YOUR ‘KIT’:  Chipotle Meatballs with Mexican Corn Cream Sauce

We are all extremely busy and making dinner during the week can be overwhelming.  Here is my recommendation for making dinner easier: make your own kits!  On Sunday, prep all of the ingredients and components for 3 meals and store them in the fridge on meal-specific pans or bowls.  Then on the night you cook, everything is ready to go!  You will need 1 gallon bags and sandwich-size bags.

This recipe uses Gluten-Free Tortilla Chips instead of breadcrumbs as the binder for the meatballs.  Add a handful of tortilla chips to a food processor and blend until fully ground and you get 3/4 cup. Remove from the processor and set aside.

To the same food processor (no need to clean), add the drained beans and sliced scallions.  Put 1 tablespoon of the scallion greens in a baggie for the sauce and the rest go into the food processor for the meatballs.  Rough chop 2 Chipotle Peppers and add to the food processor with 1 tsp of the sauce.

Also to the food processor add 1 tbsp water, 1 tsp salt, 1 tsp ground pepper, 1 tsp ground cumin. Pulse the food processor until the mixture is completely combined and you can see that the chipotle peppers have been fully blended into the beans. You should see mostly creamy beans, but still some bean bits left for texture.

To a large mixing bowl, add the ground beef, the bean mixture, 1 egg, and 1/2 cup of the tortilla crumbs. Mix with hands or a large fork to completely combine.  Add more tortillas crumbs as needed until the mixture easily forms into balls.  Cover bowl and store in fridge until ready to make meatballs and bake them. You could also bake these in advance and reheat them later.

Roast the corn by placing it under the oven broiler for 5 minutes on each side. Watch carefully to make sure it doesn’t completely burn. When it is done, cut off the kernels and store in a storage bag. Mince 1 clove garlic and add to the same bag with the corn.

Place the Meatball mixture, the corn, and the cooked rice all on a pan in the fridge for cooking later.

 

LET’S COOK:

Preheat oven to 400 degrees F.

Roll the meatballs into 1.25 inch diameter balls and place on large baking sheet that you have lightly coated with Olive Oil.  Add the whole mini sweet peppers in and around the meatballs (note, this is optional).  Bake in oven on center rack for 30 minutes

While the meatballs are cooking, make the sauce.  Add 1 tsp Extra Virgin Olive Oil to a preheated pan and then add the roasted corn kernels, minced garlic, and 1 tbls scallion greens.  Stir and saute for 3 minutes and then add 1 tsp of the sauce from the Chipotle peppers in Adobo Sauce.  You can add more if you want it spicier.  Stir in the chicken broth, cumin, chili powder.  Bring the sauce up to a simmer and cook for 5 minutes, then turn down heat to keep warm.

When the meatballs are done, remove from the oven and let sit for a few minutes.  At this point, to the sauce whisk in the sour cream, add the cilantro.

Last, add the meatballs to the sauce.  Make sure to add any brown bits from the pan to the sauce too!

Chipotle Meatballs with Mexican Corn Cream Sauce are delicious! The meatballs are made with lean ground beef, black beans, chipotle peppers in adobo sauce, ground tortilla chips, and scallion and then baked to perfection. The creamy sauce is inspired by Mexican Street Corn with sweet corn, smoky Mexican spices, cool and tangy sour cream. Yum!

Pour the meatballs and sauce over the rice, garnish with cilantro and add the sweet peppers.  Enjoy!!

5 from 2 votes
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Chipotle Meatballs in Cream Corn Sauce

Chipotle Meatballs with Mexican Corn Cream Sauce are delicious! The meatballs are made with lean ground beef, black beans, chipotle peppers in adobo sauce, ground tortilla chips, and scallion and then baked to perfection. The creamy sauce is inspired by Mexican Street Corn with sweet corn, smoky Mexican spices, cool and tangy sour cream. Yum!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Cook Night Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

Chipotle Meatballs

  • 16 oz Lean Ground Beef, Grass Fed, Raised without antibiotics
  • 15.5 oz Black Beans
  • 4 Scallions
  • 2 Chipotle Peppers in Adobo Sauce get smallest can/jar available
  • 1 Tbls water
  • 1 Egg, large
  • 1 tsp Salt
  • 1 tsp Fresh Ground Pepper
  • 1 tsp Ground Cumin
  • 1/2 cup Ground Tortilla Chips

Mexican Corn Cream Sauce

  • 1 Ear of Corn
  • 1 clove Garlic
  • 1 tsp Extra Virgin Olive Oil
  • 1.5 cup Chicken Broth
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1 tsp Sauce from Chipotle Peppers in Adobo Sauce
  • 1 cup Sour Cream
  • 1/2 tsp Salt, or to taste
  • 1/2 tsp Fresh Ground Pepper
  • 1 tbls Scallion greens from the 4 scallions in the Meatballs
  • 1 tbls Cilantro, chopped

Other

  • 1 cup Rice, uncooked
  • 12 Mini Sweet Peppers this is optional, but adds great flavor

Instructions

Prep-Ahead to make Kit

  1. Add a handful of tortilla chips to a food processor and blend until fully ground and you get 3/4 cup.  Remove from the processor and set aside to be added to the meat later.  You should only need 1/2 cup for the meatballs, but you will want extra just in case your meat mixture is too wet.

  2. Drain and rinse the black beans and put into the same food processor.

  3. Slice the 4 scallions.  You will need to save 1 heaping tablespoon of the greens in a baggie for the sauce, the rest will go into the food processor for the meatballs.

  4. Rough chop 2 Chipotle Peppers and add to the food processor with 1 tsp of the sauce.  Save the rest in a storage container as you will need the sauce for adding to the Cream Sauce later.

  5. Also to the food processor add 1 tbls water, 1 tsp salt, 1 tsp ground pepper, 1 tsp ground cumin.  Pulse the food processor until the mixture is completely combined and you can see that the chipotle peppers have been fully blended into the beans.  You should see mostly creamy beans, but still some bean bits left for texture.

  6. To a large mixing bowl, add the ground beef, the bean mixture, 1 egg, and 1/2 cup of the tortilla crumbs.  Mix with hands or a large fork to completely combine.  If the mixture seems too wet, sprinkle in a little more tortilla crumbs.  Cover bowl to seal and store in fridge until ready to make meatballs and bake them.  Note: You could bake these off in advance and reheat them later.

  7. Roast the corn by placing it under the oven broiler for 5 minutes on each side.  Watch carefully to make sure it doesn't completely burn.  When it is done, cut off the kernels and store in a storage bag.  Mince 1 clove garlic and add to the same bag with the corn.

  8. Place the Meatball mixture, the corn, and the cooked rice all on a pan in the fridge for cooking later.

Cook!

  1. Preheat oven to 400 degrees F.

  2. Make rice according to package instructions.  

  3. Roll the meatballs into 1.25 inch diameter balls and place on large baking sheet that you have lightly coated with Olive Oil.  Add the whole mini sweet peppers in and around the meatballs (note, this is optional).  Bake in oven on center rack for 30 minutes.

  4. While the meatballs are cooking, make the sauce.  Add 1 tsp Extra Virgin Olive Oil to a preheated pan and then add the roasted corn kernels, minced garlic, and 1 tbls scallion greens.  Stir and saute for 3 minutes and then add 1 tsp of the sauce from the Chipotle peppers in Adobo Sauce.  You can add more if you want it spicier.  Stir in the chicken broth, cumin, chili powder.  Bring the sauce up to a simmer and cook for 5 minutes, then turn down heat to keep warm.

  5. When the meatballs are done, remove from the oven and let sit for a few minutes.  At this point, to the sauce whisk in the sour cream, add the cilantro.

  6. Last, add the meatballs to the sauce. Make sure to add any brown bits from the pan to the sauce too!

  7. Plate: Pour the meatballs and sauce over the rice, garnish with cilantro and add the sweet peppers.  Enjoy!!

Italian Sausage Cauli-Cream Noodles

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Italian sausage, cauliflower cream, and cherry tomato pasta on white plate on counter with wood spoon. Parsley and tomatoes on counter and bowl in background.

This Italian Sausage Cauli-Cream Noodle recipe has homemade garlic and herb filled turkey  sausage with bright and fresh cherry tomatoes in a rich and creamy non-dairy cauliflower cream sauce – YUM!  You could just eat it with a spoon…maybe right out of the pan…I’m just sayin’.  However, to make it more civilized, the recipe suggests to mix it with light and airy, thin rice noodles that soak up every last bit of the sauce for the perfect bite!

Italian Sausage Cauli-Cream Noodles brings together two of my recent recipes into one new amazing creation!

  1. It includes homemade Turkey Italian Sausage that I first posted in my Chicago Style Pizza recipe. The turkey Italian sausage tastes amazing and very close the traditional pork sausage with garlic, fresh parsley, and fennel seed.
  2. It has cauliflower cream.  A couple weeks back I posted Green Cauliflower Cream Fettuccine, which was vegetarian, but meat lovers can enjoy this creamy dairy-free delight too!

And so, I bring you my latest recipe, Italian Sausage Cauli-Cream Noodles!

PREP-AHEAD TO MAKE YOUR ITALIAN SAUSAGE & CAULI-CREAM NOODLES

We are all extremely busy and making dinner during the week can be overwhelming.  Here is my recommendation for making dinner easier: make your own kits!  On Sunday, prep all of the ingredients and components for 3 meals and store them in the fridge on meal-specific pans or bowls.  Then on the night you cook, everything is ready to go!  You will need 1 gallon bags and sandwich-size bags.

  • Place the cauliflower florets in a medium sauce pot and fill with water to about 1/3 as high as the florets. Cover and turn the stove to medium heat. Water should come up to a boil and cook with cover on for 8-10 minutes.

  • Test the florets with a fork to make sure they are fall-apart tender. Then strain out the water and transfer to a blender. Add 1 cup chicken broth and blend until smooth. Note: leave the center of the lip off and cover with a towel to let steam escape and avoid a cauli-explosion.  Pour the cauliflower cream into a storage container.

  • Chop 4 Tbls Parsley.  Place 1 tbls in a small baggie for garnish.  The remaining 3 tbls will go into the turkey sausage.
  • Make the turkey Italian Sausage.  Mince 2 cloves garlic.  Add the Ground Turkey to a large mixing bowl.  To the turkey, add the minced garlic, 3 Tbls of the chopped parsley, 1 tsp of fennel seed, 1 tsp Salt, 1 tsp fresh ground pepper.  Mix to combine.  Place the raw meat in a sealed bag.

  • Make the rice noodles and store in a gallon bag.
  • Place the raw turkey sausage, the cauliflower cream, cherry tomatoes, chopped parsley, and rice noodles on a sheet pan or large bowl in the fridge so everything is kept together for the cooking night.

LET’S COOK:

First, rinse the cherry tomatoes and cut each in half.  Set aside.

Cook the turkey in a large pan.  As the meat sears, break it up into bite-size pieces with a spatula or spoon.

Pour in the cauliflower cream sauce and stir to combine the flavors, scraping the bottom of the pan for all of the brown-goodness and mixing the sausage into the sauce.

Next add in the halved cherry tomatoes and stir gently to combine. You will only be slightly cooking the tomatoes as you want to retain that fresh burst of flavor in this dish.

Last, place the cooked noodles back in a strainer and rinse with warm water.  Rice noodles tend to stick together when chilled, so you want to loosen them before adding them to the sauce so that you don’t break them into pieces as you mix.  Once the noodles have regained life and are pliable, add them to the sauce in the skillet. Stir to combine.

Plate, garnish with parsley and enjoy!
😍Carrie

Italian Sausage Cauli-Cream Noodles

This Italian Turkey Sausage Cauli-Cream Noodles recipe is a gluten-free & guilt-free, creamy, decadent, delicious pasta dish.  It has homemade Italian Sausage with ground white meat turkey and a dairy-free cream sauce made from cauliflower. Then a burst of fresh flavor from cherry tomatoes. Gluten-Free Rice noodles are fine like angel air and really soak up all of the creamy deliciousness in every bite.  Gluten-Free. Dairy-Free.

Course Main Course
Keyword cauliflower, cauliflower cream, dinner, ground chicken, ground turkey, healthy dinner, healthy recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 565 kcal
Author Carrie Tyler

Ingredients

Cream Sauce

  • 3 cups Cauliflower florets
  • 1 cup Chicken Broth

Italian Sausage

  • 1 lb Ground Turkey or Chicken raised without antibiotics
  • 2 cloves garlic
  • 1 tsp Fennel Seed
  • 4 Tbls Parsley chopped
  • 1 tsp Fresh Ground Pepper
  • 1 tsp Salt
  • 1 Tbls Extra Virgin Olive Oil

Other

  • 8-10 oz Cherry or Grape Tomatoes
  • 8 oz Vermicelli Rice Noodles

Instructions

Prep Ahead to make your Kit:

  1. Place the cauliflower florets in a medium sauce pot and fill with water to about 1/3 as high as the florets. Cover and turn the stove to medium heat. Water should come up to a boil and cook with cover on for 8-10 minutes. Turn off heat and let sit for another few minutes.

  2. Test the florets with a fork to make sure they are fall-apart tender. Then strain out the water and transfer to a blender. Add 1 cup chicken broth and blend until smooth. Note: leave the center of the lip off and cover with a towel to let steam escape and avoid a cauli-explosion

  3. Add 1/2 tsp Fresh Ground Pepper and test to see if additional salt is needed. The chicken broth will add a salty flavor, so it may not be required.  Pour the cauliflower cream into a storage container or jar.

  4. Chop 4 Tbls Parsley. Place 1 tbls in a small baggie for garnish. The remaining 3 tbls will go into the turkey sausage.

  5. Mince 2 cloves garlic.  Add the Ground Turkey to a large mixing bowl. To the turkey, add the minced garlic, 3 Tbls of the chopped parsley, 1 tsp of fennel seed, 1 tsp Salt, 1 tsp fresh ground pepper. Mix to combine.  Store in a large (gallon) storage bag.

  6. Make the Rice Noodles in a very large pot for lots of room, as rice noodles are starchy and can stick together if the pot is too small. When you add the noodles to the boiling water, stir frequently until they start to soften to ensure the noodles do not stick.  Store in a large (gallon) storage bag.

  7. Place the raw turkey sausage, the cauliflower cream, cherry tomatoes, chopped parsley, and rice noodles on a sheet pan or large bowl in the fridge so everything is kept together for the cooking night.

Cook:

  1. Rinse and cut the cherry tomatoes in half.  Set aside.

  2. To a preheated pan, add 1 tbls extra virgin olive oil. Add the Italian Sausage Turkey mixture. Break apart the meat and let it sear.  Continue to break it up into bite-size pieces and let it brown on all sides, about 8 minutes total cooking time.

  3. Pour the cauliflower cream sauce over the cooked turkey sausage in the pan and stir to combine heat up the sauce again. Add the halved cherry tomatoes and stir to combine and heat. Note, the tomatoes will only lightly cook which keeps the bright, fresh, bursting flavor in this dish!

  4. Place the cooked noodles back in a strainer and rinse with warm water. Rice noodles tend to stick together when chilled, so you want to loosen them before adding them to the sauce so that you don’t break them into pieces as you mix. Once the noodles have regained life and are pliable, add them to the sauce in the skillet. Stir to combine.

  5. Plate the pasta, sprinkle with remaining chopped parsley. Enjoy!!

    Noodles with cauliflower cream sauce, sausage, and tomatoes on white plate on counter with tomatoes, parsley, and spoon on counter