3. Spicy Chipotle Meatball & Rice
Ingredients
- 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 1/2pounds ground beef chuck
- 1/2cup chopped fresh cilantro, plus more for serving
- 1/4 cup bread crumbs
- 1 large egg, beaten
- 1 teaspoon ground cumin
- Salt and black pepper
Directions
- Heat the oil in a large skillet over medium heat.
- Add the onion and 3 cloves of 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.
- Combine the beef, cilantro, bread crumbs, egg, cumin, the remaining 3 cloves of garlic, 1 ½ teaspoons salt, and ¼ teaspoon pepper in a medium bowl.
- Shape the mixture into meatballs.
- Heat broiler.
- Place the meatballs on a foil-lined broiler proof baking sheet and broil, turning once, until cooked through, 8 to 12 minutes.
- Freeze the meatballs and sauce separately.
- When ready to serve cook rice to add in with the meatballs and sauce.
5 Make & Freeze Recipes was originally published on blackdoctor.org
