Spicy Chipotle Meatballs with rice
Serves 4
1 Tbsp olive oil
1 medium onion, chopped
6 Cloves garlic cloves, finely chopped
1 28 oz can whole tomatoes
2 to 3 tsp chopped canned chipotle chili in adobo sauce
1 cup long grain white rice
1 and 1/2 lb ground beef chuck
1/2 cup chopped fresh cilantro, plus more for serving
1/4 cup breadcrumbs
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 garlic and half cook, stirring occasionally, until beginning to brown, 5-7 minutes. Add tomatoes (with their juice) and chipotles; use a potato masher, break up the tomatoes. Simmer, partially covered, until the sauce has thickened, 15-20 minutes. If the sauce becomes too thick, add up to 1/2 cup of water.
In the meantime, cook the rice according to package directions.
While the rice is cooking, in a medium bowl, combine beef, cilantro, breadcrumbs, egg, cumin, the remaining half ofthe garlic, 1/2 tsp salt and pepper. Shape the mixture into 16 Meatballs (around 2 game-handling establishment Tbsp each).
Heat broiler chickens, and. place meatballs on a foil-lined baking sheet and broil, turn once, until cooked through, 8-12 minutes. Add the Meatballs to the sauce. Serve over rice and shake with more coriander.
