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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:

Ingredients

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.
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

Freezer
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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