Spicy Chipotle Meatballs with Rice

By miss5elements

Weeknight Meals
Tip: The meatballs and sauce can be cooked up to 2 days in advance; combine & refrigerate, covered. Alternatively, they can be frozen separately for up to 3 months.

Ingredients

• 1 T EVOO
• 1 med onion, diced
• 6 cloves garlic, finely chopped
• 1 28oz can whole tomatoes
• 2-3 t chopped canned chipotle chiles in adobo sauce
• 1 c long grain white rice
• 1.5 lbs ground beef chuck
• 1/2 c chopped fresh cilantro, plus more for serving
• 1/4 c bread crumbs
• 1 lg egg, beaten
• 1 t ground cumin
• Kosher salt & black pepper

Details

Preparation time 25mins
Cooking time 40mins
Adapted from realsimple.com

Preparation

Step 1

1. Heat EVOO in lg skillet over med heat. Add onion & 1/2 the garlic & cook, stirring occasionally, until beginning to brown, 5-7 min. Add tomatoes (w/their juices) & chipotles; using a potato masher, break up the tomatoes. Simmer, partially covered, until the sauce has thickened, 15-20 min. If the sauce becomes too thick, add up to 1/2c water.
2. Meanwhile, cook the rice according to the package directions.
3. While rice is cooking, in a med bowl, combine the beef, cilantro, bread crumbs, egg, cumin, the remaining half of the garlic, 1.5t salt, & 1/4t pepper. Shape the mixture into 16 meatballs (about 2 heaping teaspoons each).
4. Heat broiler. Place meatballs on a foil-lined broiler-proof baking sheet & broil, turning once, until cooked through, 8-12 min. Add meatballs to sauce. Serve over rice & sprinkle w/additional cilantro.