Juicy, tender meatballs simmered in a smoky and spicy chipotle tomato sauce. This Tex-Mex classic is perfect served over rice, with tortillas, or as a hearty appetizer. A guaranteed crowd-pleaser with a kick!
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving(5 meatballs and about 1 cup of sauce)
643cal
46gprotein
24gcarbs
40g
Ingredients
1 lb Ground Beef (85/15 lean to fat ratio recommended)
0.5 lb Ground Pork
0.5 cup Panko Breadcrumbs
1 pc Large Egg (Lightly beaten)
1 pc Yellow Onion (Medium-sized, half finely chopped for meatballs, half roughly chopped for sauce)
5 cloves Garlic (2 cloves minced for meatballs, 3 cloves minced for sauce)
1 tsp Mexican Oregano (Dried)
1 tsp Ground Cumin
1.75 tsp Salt (1 tsp for meatballs, 0.75 tsp for sauce, or to taste)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A vibrant medley of fresh broccoli, carrots, and bell peppers, steamed to tender-crisp perfection. This simple, healthy side dish is a quick and easy way to add essential vitamins, minerals, and color to any meal. Seasoned lightly with lemon, salt, and pepper, it's a versatile classic.
About Meatballs in Chipotle Sauce, Steamed Basmati Rice and Steamed Vegetables
Protein-packed Tex-Mex meatballs in smoky chipotle sauce with rice – soul-satisfying comfort food!
This tex_mex dish is perfect for dinner. With 950.0500000000001 calories and 53.59g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Vegetable Oil (For searing)
3 pcs Chipotle Peppers in Adobo (Adjust quantity for desired spice level)
1 tbsp Adobo Sauce (From the can of chipotle peppers)
28 oz Fire-Roasted Diced Tomatoes (One can, undrained)
1 cup Chicken Broth (Low-sodium recommended)
1 tsp Brown Sugar (Packed)
0.5 tsp Black Pepper (Freshly ground)
2 tbsp Fresh Cilantro (Chopped, for garnish)
Instructions
1
Prepare the Meatball Mixture
In a large bowl, combine the ground beef, ground pork, panko breadcrumbs, beaten egg, half of the finely chopped onion, 2 minced garlic cloves, Mexican oregano, ground cumin, and 1 tsp of salt.
Using your hands, gently mix the ingredients until they are just combined. Overmixing can result in tough meatballs.
2
Form and Sear the Meatballs
Roll the mixture into approximately 20 meatballs, each about 1.5 inches in diameter. A small cookie scoop can help ensure they are uniform in size.
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Carefully place the meatballs in the hot oil, ensuring not to overcrowd the pan. Work in batches if necessary.
Sear the meatballs for 5-7 minutes, turning occasionally, until browned on all sides. They do not need to be cooked through at this stage.
Remove the seared meatballs from the skillet and set them aside on a plate.
3
Create the Sauce Base
Reduce the heat to medium. In the same skillet, add the remaining half of the chopped onion to the pan drippings.
Sauté for 4-5 minutes, stirring occasionally, until the onion has softened and become translucent.
Add the remaining 3 minced garlic cloves and cook for another minute until fragrant.
4
Blend the Chipotle Sauce
Carefully transfer the cooked onion and garlic mixture to a blender.
Add the chipotle peppers, adobo sauce, fire-roasted tomatoes (with their juice), and chicken broth to the blender.
Blend on high speed for 30-60 seconds until the sauce is completely smooth.
5
Simmer and Finish the Dish
Pour the blended sauce back into the skillet. Bring it to a gentle simmer over medium heat.
Stir in the brown sugar, the remaining 0.75 tsp of salt, and the black pepper.
Carefully return the seared meatballs to the sauce, nestling them in a single layer.
Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes. This allows the meatballs to cook through and absorb the flavors of the sauce.
If the sauce is too thin, remove the lid for the last 5 minutes of simmering to allow it to reduce.
6
Garnish and Serve
Taste the sauce and adjust seasoning if necessary.
Sprinkle the chopped fresh cilantro over the meatballs and sauce.
Serve hot with your choice of sides, such as Mexican rice, warm tortillas, or a simple salad.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
300 g Broccoli (About 1 medium head, cut into bite-sized florets)
130 g Carrots (About 2 medium, peeled and sliced 1/4-inch thick)
120 g Red Bell Pepper (About 1 medium, deseeded and chopped into 1-inch pieces)
250 ml Water (For steaming)
15 ml Lemon Juice (Freshly squeezed)
2.5 g Salt (Or to taste)
1 g Black Pepper (Freshly ground)
Instructions
1
Prepare the Vegetables (10 minutes)
Wash all vegetables thoroughly under cold running water.
Cut the broccoli into uniform, bite-sized florets.
Peel the carrots and slice them into 1/4-inch thick rounds.
Remove the stem and seeds from the red bell pepper and chop it into 1-inch pieces. Keeping the pieces similar in size ensures even cooking.
2
Set Up the Steamer (2 minutes)
Pour about 1 inch of water into a large pot or saucepan.
Place a steamer basket inside, making sure the water level is below the bottom of the basket.
Bring the water to a boil over high heat, then reduce to a steady simmer over medium heat.
3
Steam the Vegetables (6-8 minutes)
Carefully place the sliced carrots into the steamer basket first, as they are the firmest. Cover and steam for 3 minutes.
Add the broccoli florets and chopped bell pepper to the basket with the carrots.
Cover the pot again and steam for another 4-5 minutes. The vegetables are done when they are tender-crisp—vibrant in color and can be easily pierced with a fork but still have a slight bite.
4
Season and Serve (1 minute)
Turn off the heat and carefully remove the steamer basket from the pot, allowing excess steam to escape away from you.
Transfer the hot vegetables to a serving bowl.
Immediately drizzle with fresh lemon juice, sprinkle with salt and freshly ground black pepper.
