Oven-fried chipotle meatballs

Time 30 minutes
Yields Serves 6 to 8
Oven-fried chipotle meatballs
(Los Angeles Times)

Heat the oven to 425 degrees. Brush a large shallow baking pan with 1 tablespoon olive oil. Set aside.


Combine the ground beef, egg, panko, chipotle, scallions, cumin, oregano, salt and cheese. Mix well. The mixture should just hold together.


Shape the mixture into balls about the size of a small walnut (about 1-inch diameter). Roll each meatball first in flour, shaking off the excess, then in panko, coating completely. Arrange the meatballs on the oiled baking sheet. Drizzle very, very lightly with the remaining olive oil.


Bake 10 to 12 minutes, shaking the pan several times so that the meatballs crisp and brown on all sides. Transfer to a platter lined with paper towels. Cool slightly. (Makes 24 meatballs.)

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