My husband & I loved this dish. I had whole grain orzo in my cupboard, so we put the meatballs over that instead of rice. We will use this recipe next time we have company.
Stuffed Chipotle Meatballs
"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."
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- Calories: 493
- Calories from fat: 66%
- Protein: 29g
- Fat: 36g
- Saturated fat: 14g
- Carbohydrate: 14g
- Fiber: 2.3g
- Sodium: 2027mg
- Cholesterol: 309mg
- 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
- 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.
Serve with white rice to absorb the delicious spicy sauce.
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