Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"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."

Laura Granados, Glendale, CA
This Story Originally Appeared On sunset.com

Gallery

Credit: Dan Goldberg; Styling: Karen Shinto

Recipe Summary

total:
40 mins
Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Chef's Notes

Serve with white rice to absorb the delicious spicy sauce.

Nutrition Facts

493 calories; calories from fat 66%; protein 29g; fat 36g; saturated fat 14g; carbohydrates 14g; fiber 2.3g; sodium 2027mg; cholesterol 309mg.
Advertisement