Rating: 3 stars
61 Ratings
  • 5 star values: 7
  • 4 star values: 21
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 11

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Credit: Christopher Baker

Recipe Summary test

hands-on:
25 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • Meanwhile, cook the rice according to the package directions.

  • .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).

  • Heat broiler. Place the meatballs on a foil-lined broilerproof baking sheet and broil, turning once, until cooked through, 8 to 12 minutes.

  • Add the meatballs to the sauce. Serve over the rice and sprinkle with additional cilantro.

Nutrition Facts

633 calories; fat 25g; saturated fat 8g; cholesterol 153mg; sodium 1320mg; protein 39g; carbohydrates 57g; sugars 8g; fiber 3g; iron 8mg; calcium 83mg.
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