Wednesday, August 31, 2011
Spicy Chipotle Meatballs with Rice
Recipe adapted from Real Simple
Makes 4 Servings
2 tsp olive oil
1 medium onion, diced
1 tbsp minced garlic
1 28-oz. can whole tomatoes
3 canned chipotle chilies in adobo sauce, diced
1 cup jasmine rice, cooked per package instructions
1 pound ground beef
1/2 cup chopped fresh cilantro
1/4 cup Panko bread crumbs
1 large egg, beaten
1 tsp ground cumin
kosher salt and black pepper
Heat oil in a large skillet over medium heat. Add onion and half the garlic and cook, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add tomatoes (with their juices) and chipotles; using a potato masher, break up the tomatoes. Simmer, partially covered, until the sauce has thickened, 15 to 20 minutes. If the sauce becomes too thick, add up to ½ cup water. Meanwhile, cook the rice according to the package directions. While the rice is cooking, in a medium bowl, combine beef, cilantro, bread crumbs, egg, cumin, the remaining garlic, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Shape the mixture into 16 same-sized meatballs. Heat broiler. Place meatballs on a foil-lined baking sheet and broil, turning once with tongs, until almost cooked through, 7 minutes. Add meatballs to the sauce. Cook 2-3 more minutes in sauce. Serve over the rice and sprinkle with additional cilantro.
Nutritional Information: 426 calories, 53 carbs, 8 fat grams and 31 protein grams.
Review: We really liked these! Very filling, good nutritional values for the amount you get and a great, adobo-spiced flavor. I will say spicy was RIGHT, if you're not into spice, I'd simply take out one pepper and you'd be good to go! I thought the cilantro added a lot, and I liked that it was over rice, almost like a jambalaya (but without the cajun seasonings!). We'll make this again for sure, and because it was so saucy I think it would freeze very well - bonus.