Ingredients
1 pound ground beef
1 egg
1 tablespoon uncooked long-grain white rice
1 1/2 teaspoons salt
1/2 cup finely diced onion
3 hard-boiled eggs, cut into quarters
1 1/2 cups chicken broth
1 cup canned plain tomato sauce
2 canned chipotle chiles in adobo sauce
1 garlic clove, minced
1 bay leaf
3 tablespoons chopped fresh cilantro
1 egg
1 tablespoon uncooked long-grain white rice
1 1/2 teaspoons salt
1/2 cup finely diced onion
3 hard-boiled eggs, cut into quarters
1 1/2 cups chicken broth
1 cup canned plain tomato sauce
2 canned chipotle chiles in adobo sauce
1 garlic clove, minced
1 bay leaf
3 tablespoons chopped fresh cilantro
Instructions
- In a medium bowl, combine beef, rice, egg, salt, and onion. Mixture will be soft.
- Form meat into 12 thin patties, each about 3 in. wide.
- Put a wedge of hard-boiled egg in center of each patty, then press meat around eggs, forming 12 balls.
- Cover and refrigerate while you prepare sauce.
- In a blender or food processor, combine chicken broth, tomato sauce, chipotles, and garlic; blend until smooth.
- Pour sauce through strainer into a medium saucepan and add meatballs and bay leaf.
- Bring to a boil, then reduce heat to a simmer.
- Cover pot and cook meatballs in sauce, turning occasionally, until they're cooked through, about 25 minutes.
- Cook additional rice according to package directions
- Pour meatballs over rice.
