Fiesta meat balls piquante
36 meat balls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | medium | Onion; minced and divided |
| 3 | Garlic cloves minced and divided | |
| 2 | tablespoons | Chopped cilantro; divided |
| 1 | tablespoon | Paprika |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| 2 | Eggs; slightly beaten | |
| ¾ | cup | Uncooked rice |
| Vegetable cooking spray | ||
| 30 | ounces | Tomato sauce |
| 1 | cup | Beef broth |
| 2 | Chipotle peppers, pickled | |
| 1 | tablespoon | Chili powder |
Directions
Combine beef, 2 tablespoons onion, 1 clove garlic, 1 tablespoon cilantro, paprika, salt, pepper, eggs, and rice. Mix well and shape into 1-½-inch meat balls. Place in large baking dish coated with cooking spray. Combine tomato sauce, broth, remaining onion, peppers, chili powder, and remaining garlic in blender jar. Cover and process until smooth. Place tomato sauce in large skillet; cook over medium-high heat, stirring constantly 3 to 5 minutes. Pour sauce over meat balls and bake covered at 350 degrees 1 hour or until rice is tender. Sprinkle with remaining cilantro. Serve hot.
Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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