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Spicy Chipotle Meatballs With Rice

Spicy Chipotle Meatballs With Rice
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Serves 4| Hands-On Time: | Total Time:



  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.
By April, 2011

Nutritional Information

  • Per Serving
  • Calories 633
  • Fat 25g
  • Sat Fat 8g
  • Cholesterol 153mg
  • Sodium 1,320mg
  • Protein 39g
  • Carbohydrate 57g
  • Sugar 8g
  • Fiber 3g
  • Iron 8mg
  • Calcium 83mg
What does this mean? See Nutrition 101 .

Quick Tip

The meatballs and sauce can be cooked up to 2 days in advance; combine and refrigerate, covered. Alternatively, they can be frozen separately for up to 3 months.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.