Stuffed Chipotle Meatballs
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
Nutritional Information
How to Make It
In a medium bowl, combine beef, egg, rice, 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. Pour over rice and sprinkle with cilantro.
Note: Nutritional analysis is per serving.
Chef's Notes
Serve with white rice to absorb the delicious spicy sauce.
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