Stuffed Chipotle Meatballs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe was handed down to me by my mother and grandmother, says Laura Granados of these lusciously saucy meatballs, each with a hidden surprise in the center. It was one of my favorite dishes growing up. Ingredients:
1 pound ground beef |
1 egg |
1 tablespoon uncooked long-grain white rice |
1 1/2 teaspoons salt |
1/2 cup finely diced onion |
3 hard-boiled eggs, cut into quarters |
1 1/2 cups chicken broth |
1 cup canned plain tomato sauce |
2 canned chipotle chiles in adobo sauce |
1 garlic clove, minced |
1 bay leaf |
3 tablespoons chopped fresh cilantro |
Directions:
1. In a medium bowl, combine beef, egg, rice, salt, and onion. Mixture will be soft. Form meat into 12 thin patties, each about 3 in. wide. Put a wedge of hard-boiled egg in center of each patty, then press meat around eggs, forming 12 balls. Cover and refrigerate while you prepare sauce.
2. In a blender or food processor, combine chicken broth, tomato sauce, chipotles, and garlic; blend until smooth. Pour sauce through strainer into a medium saucepan and add meatballs and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover pot and cook meatballs in sauce, turning occasionally, until they're cooked through, about 25 minutes. Pour over rice and sprinkle with cilantro.
3. Note: Nutritional analysis is per serving.
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