Real Simple Spicy Chipotle Meatballs With Rice |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) olive oil |
1 medium onion diced |
6 clove(s) garlic finely chopped |
28 ounce(s) can whole tomatoes |
2-3 teaspoon(s) chopped canned chipotle chilies in adobo sauce |
1 cup(s) long-grain white rice |
1 1/2 pound(s) ground beef chuck |
1/2 cup(s) chopped fresh cilantro, plus more for serving |
1/4 cup(s) bread crumbs |
1 large egg beaten |
1 teaspoon(s) ground cumin |
kosher salt and black pepper |
Directions:
1. Heat the oil in a large skillet over medium heat. Add the onion and half the garlic and cook, stirring occasionally, until beginning to brown, 5 to 7 minutes. 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 1/2 cup water.
2. Meanwhile, cook the rice according to the package directions.
3. While the rice is cooking, in a medium bowl, combine the beef, cilantro, bread crumbs, egg, cumin, the remaining half of the garlic, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Shape the mixture into 16 meatballs (about 2 heaping tablespoons each).
4. 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.
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