Spicy Chipotle Meatballs With Rice

Spicy Chipotle Meatballs With Rice
Christopher Baker
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Serves 4
preparation
25
minutes
cooking
40
minutes

Ingredients

1
tablespoon
olive oil
1
medium onion, diced
6
cloves garlic, finely chopped
1
28-ounce can whole tomatoes
2 to 3
teaspoons
chopped canned chipotle chilies in adobo sauce
1
cup
long-grain white rice
1 1/2
pounds
ground beef chuck
1/2
cup
chopped fresh cilantro, plus more for serving
1/4
cup
bread crumbs
1
large egg, beaten
1
teaspoon
ground cumin
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.
Abigail Chipley and Charlyne Mattox
March 2011

Nutritional Information

  • Per Serving
  • Calories 633
  • 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
What does this mean? See Nutrition 101.

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