Wednesday, May 25, 2011

Crockpot Chipotle Meatballs with Rice




We all know the key to a man's heart is through his stomach. Try this super simple recipe in the crockpot and see if it works for you!

What You'll Need:
  • 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; break up the tomatoes. Simmer, partially covered, until the sauce has thickened, 10 to 15 minutes. If the sauce becomes too thick, add up to ½ cup water.
  2. 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). 
  3. Place teaspoon of oil into pan over medium heat. Brown meatballs just on the outside and place in crockpot. Spoon sauce over meatballs in crockpot.
  4. Cook on high 2 hours and low 2 hours or until cooked through.
  5. Serve over the rice and sprinkle with additional cilantro.
Derived from Real Simple - http://www.realsimple.com/food-recipes/browse-all-recipes/spicy-chipotle-meatballs-00000000054583/index.html

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