Stuffed Chipotle Meatballs

Stuffed Chipotle Meatballs Recipe
Photo: Dan Goldberg; Styling: Karen Shinto
"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."

Yield:

Makes 4 servings
Total time: 40 Minutes

Recipe from

Sunset

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 493
Caloriesfromfat 66 %
Protein 29 g
Fat 36 g
Satfat 14 g
Carbohydrate 14 g
Fiber 2.3 g
Sodium 2027 mg
Cholesterol 309 mg

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Serve with white rice to absorb the delicious spicy sauce.

Laura Granados, Glendale, CA,

Sunset

June 2007