Mexican meatballs in smoky chipotle tomato sauce.
Ingredients
Scale
Measurement units
- 1 lb ground beef
- ½ lb ground pork
- ⅓ cup uncooked rice
- 1 whole egg
- 1 medium white onion
- 4 cloves garlic cloves
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 tsp salt
- 6 medium Roma tomatoes
- 2 peppers chipotle in adobo
- 3 cup chicken broth
- 2 tbsp vegetable oil
- ¼ cup fresh cilantro
Ingredients
Scale
Measurement units
- 1 lb ground beef
- ½ lb ground pork
- ⅓ cup uncooked rice
- 1 whole egg
- 1 medium white onion
- 4 cloves garlic cloves
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 tsp salt
- 6 medium Roma tomatoes
- 2 peppers chipotle in adobo
- 3 cup chicken broth
- 2 tbsp vegetable oil
- ¼ cup fresh cilantro
Instructions
Make the meatballs
Mix beef, pork, rice, egg, half the diced onion, half the minced garlic, cumin, oregano, salt. Form into golf ball-sized meatballs (about 1.5 inches diameter, 1.5 oz each).
Ingredients
- beef (1 lb)
- pork (½ lb)
- rice (⅓ cup)
- egg (1 whole)
- onion (½ medium)
- garlic (2 cloves)
- cumin (1 tsp)
- oregano (½ tsp)
- salt (1 tsp)
Make the sauce
Blend tomatoes, chipotles, remaining onion, garlic. Fry in oil 5 minutes. Add broth.
Equipment
- blender
- large pot
Ingredients
- tomatoes (6 medium)
- chipotle (2 peppers)
- onion (½ medium)
- garlic (2 cloves)
- oil (2 tbsp)
- broth (3 cup)
Simmer the meatballs
Gently drop meatballs (about 1.5 inches diameter, 1.5 oz each) into simmering sauce. Cover and cook 30 minutes until rice inside is cooked.
Equipment
- large pot
Garnish and serve
Ladle meatballs (about 1.5 inches diameter, 1.5 oz each) and sauce into bowls, topped with cilantro.
Ingredients
- cilantro (¼ cup)
Before you cook
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