Stuffed Chipotle Meatballs

Serves: 4

A good way to use up those Easter Eggs. This recipe handed down by my mother and grandmother, these are lusciously saucy meatballs, each with a hidden surprise in the center. It was one of my favorite dishes growing up.

Yield: Makes 12 balls
Prep Time:
Cook Time:
Total Time:


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 tablespoons canned chipotle chiles in adobo sauces, or to taste
1 garlic clove, minced
1 bay leaf
3 tablespoons chopped fresh cilantro


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.

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.


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