Ingredients
The following ingredients have 4 Servings
- 1/2 cup rice, uncooked
- 1 egg
- 1/4 sweet onion, minced
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup water
- 1 pound ground beef
- 1 tablespoon extra-virgin olive oil
- 1/2 sweet onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 28- ounce can whole, peeled tomatoes
- 1-3 chipotle peppers from a can in adobo sauce, start with one, add more to taste
- kosher salt & freshly ground black pepper, to taste
- 1/4 cup chopped cilantro
Instruction
- Preheat a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and translucent, about five minutes. Add garlic and ground cumin, cook another 2 minutes, stirring frequently (turn down heat if garlic starts to brown).
- Place onion mixture along with tomatoes and peppers into a blender or food processor; blend until very smooth. Set aside.
- In a medium-sized mixing bowl, stir together all meatball ingredients except for ground beef. Once well-mixed, add ground beef and combine thoroughly (but do not overmix).
- Wipe out skillet and place back on burner over medium heat. Add meatballs and brown well on all sides (do this in batches if necessary so you don't overcrowd the pan which will steam the meatballs rather than allow them to brown). Pour sauce over meatballs in skillet; bring to a strong simmer then reduce heat to low. Simmer, stirring occasionally for 45 minutes. Cover skillet and simmer an additional 15 minutes or until meatballs and rice are cooked through. Season sauce to taste, garnish with freshly chopped cilantro and serve.
