Spicy Chipotle Meatballs With Rice

meatballs-rice
Photo by Christopher Baker
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 633 calories
    • Fat 25 g
    • Sat Fat 8 g
    • Cholesterol 153 mg
    • Sodium 1,320 mg
    • Protein 39 g
    • Carbohydrate 57 g
    • Sugar 8 g
    • Fiber 3 g
    • Iron 8 mg
    • Calcium 83 mg
  • March 2011

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 medium onion, diced
  3. Check 6 cloves garlic, finely chopped
  4. Check 1 28-ounce can whole tomatoes
  5. Check 2 to 3teaspoons chopped canned chipotle chilies in adobo sauce
  6. Check 1cup long-grain white rice
  7. Check 1 1/2pounds ground beef chuck
  8. Check 1/2cup chopped fresh cilantro, plus more for serving
  9. Check 1/4cup bread crumbs
  10. Check 1 large egg, beaten
  11. Check 1teaspoon ground cumin
  12. Check kosher salt and black pepper

Directions

  1. Heat the oil in a large skillet over medium heat. Add the onion and 3 cloves of garlic and cook, stirring occasionally, until beginning to brown, 5 to 7 minutes.
  2. Add the tomatoes (with their juices) and chipotles; using a potato masher, break up the tomatoes. Simmer, partially covered, until the sauce has thickened, 15 to 20 minutes. (If the sauce becomes too thick, add up to ½ cup water).
  3. Meanwhile, cook the rice according to the package directions.
  4. .While the rice is cooking, combine the beef, cilantro, bread crumbs, egg, cumin, the remaining 3 cloves of garlic, 1 ½ teaspoons salt, and ¼ teaspoon pepper in a medium bowl. Shape the mixture into 16 meatballs (about 2 heaping tablespoons each).
  5. Heat broiler. Place the meatballs on a foil-lined broilerproof baking sheet and broil, turning once, until cooked through, 8 to 12 minutes.
  6. Add the meatballs to the sauce. Serve over the rice and sprinkle with additional cilantro.