Options

Format:
Include:
PRINT
Photo: Dan Goldberg; Styling: Karen Shinto Photo by: Photo: Dan Goldberg; Styling: Karen Shinto

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."

Sunset JUNE 2007

  • Yield: Makes 4 servings
  • Total:40 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 493
  • Calories from fat: 66%
  • Protein: 29g
  • Fat: 36g
  • Saturated fat: 14g
  • Carbohydrate: 14g
  • Fiber: 2.3g
  • Sodium: 2027mg
  • Cholesterol: 309mg
advertisement

Go to full version of

Stuffed Chipotle Meatballs recipe

advertisement