Spicy Chipotle Meatballs

From Real Simple

1 tbsp olive oil
1 medium onion, diced
6 cloves of garlic, pressed
2  tsp chopped canned chipotle chilies in adobo sauce
1 cup long-grain white rice
1 lb ground beef chuck
1/2 cup chopped fresh cilantro
1/4 cup bread crumbs
1 large egg, beaten
1 tsp ground cumin
kosher salt and black pepper

Preheat the oven to 400. Heat the oil over medium heat in a large skillet. Add the onion and half of the garlic and cook until they begin to brown, 5 to 7 minutes. Add the tomatoes and juice and chipotles; using a wooden spoon, break up the tomatoes. Simmer the sauce, partially covered, until it has thickened, 15 to 20 minutes. If the sauce is too thick, add up to ½ cup water.
Cook the rice.
While the rice is cooking combine the beef, cilantro, bread crumbs, egg, cumin, the rest of the garlic, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Shape the mixture into 12 meatballs.
 Place the meatballs on a foil-lined baking sheet and bake, turning once, for about 20 minutes. Add the meatballs to the sauce. Serve over the rice.


One response to “Spicy Chipotle Meatballs

  1. Pingback: What my husband can do when I’m not here | runstoeat

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