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Spicy Chipotle Meatballs With Rice




Source of Recipe


Real Simple
Spicy Chipotle Meatballs With Rice

http://img4.realsimple.com/images/1104/meatballs_rice_300.jpg

* 1 tablespoon olive oil
* 1 medium onion, diced
* 6 cloves garlic, finely chopped
* 1 28-ounce can whole tomatoes
* 2 to 3 teaspoons chopped canned chipotle chilies in adobo sauce
* 1 cup long-grain white rice
* 1 1/2 pounds ground beef chuck
* 1/2 cup chopped fresh cilantro, plus more for serving
* 1/4 cup bread crumbs
* 1 large egg, beaten
* 1 teaspoon ground cumin
* kosher salt and black pepper

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and half the garlic and cook, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add the 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.
2. Meanwhile, cook the rice according to the package directions.
3. While the rice is cooking, in a medium bowl, combine the beef, cilantro, bread crumbs, egg, cumin, the remaining half of the garlic, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Shape the mixture into 16 meatballs (about 2 heaping tablespoons each).
4. Heat broiler. Place the meatballs on a foil-lined broilerproof baking sheet and broil, turning once, until cooked through, 8 to 12 minutes. Add the meatballs to the sauce. Serve over the rice and sprinkle with additional cilantro.