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
- 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.
- 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).
- 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.
- Cook on high 2 hours and low 2 hours or until cooked through.
- Serve over the rice and sprinkle with additional cilantro.
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