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Stuffed Chipotle Meatballs

Total Time
40 mins

“This recipe was handed down to me by my mother and grandmother,” says Laura Granados of these lusciously saucy meatballs, each with a hidden surprise in the center. “It was one of my favorite dishes growing up.”

Stuffed Chipotle Meatballs

Photo: Dan Goldberg; Styling: Karen Shinto
 1 pound ground beef
 1 egg
 1 tablespoon uncooked long-grain white rice
 1 1/2 teaspoons salt
 1/2 cup finely diced onion
 3 hard-boiled eggs, cut into quarters
 1 1/2 cups chicken broth
 1 cup canned plain tomato sauce
 2 canned chipotle chiles in adobo sauce
 1 garlic clove, minced
 1 bay leaf
 3 tablespoons chopped fresh cilantro
Step 1

In a medium bowl, combine beef, egg, rice, salt, and onion. Mixture will be soft. Form meat into 12 thin patties, each about 3 in. wide. Put a wedge of hard-boiled egg in center of each patty, then press meat around eggs, forming 12 balls. Cover and refrigerate while you prepare sauce.

Step 2

In a blender or food processor, combine chicken broth, tomato sauce, chipotles, and garlic; blend until smooth. Pour sauce through strainer into a medium saucepan and add meatballs and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover pot and cook meatballs in sauce, turning occasionally, until they're cooked through, about 25 minutes. Pour over rice and sprinkle with cilantro.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 493Calories from Fat 66
% Daily Value *
Total Fat 36g56%

Saturated Fat 14g70%
Cholesterol 309mg103%
Sodium 2027mg85%
Total Carbohydrate 14g5%

Dietary Fiber 2.3g10%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.