Categories: beef- main dish

Ingredients

• 1 cup long-grain rice
• Salt
• 1 Tbsp. olive oil
• 1 medium onion, diced
• 2 cloves garlic, finely chopped, divided use
• 1 or 2 canned chipotle peppers in adobo, chopped, PLUS 1 tsp. adobo sauce, divided
• 1 (28 oz.) can whole tomatoes with liquid
• 1 slice soft white bread, torn into tiny pieces
• 2 Tbsp. milk OR half-and-half
• 1 lb. ground beef
• 1/2 tsp. cumin seed, optional
• Ground black pepper
• Fresh cilantro leaves, for serving

Directions

1. Heat oven to 350 degrees. Line a rimmed baking sheet with foil. Place a wire rack in the baking sheet over the foil.
2. Cook the rice according to package directions, adding a pinch of salt.
3. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and half of the garlic and cook, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add the chipotle pepper and cook, stirring, for 1 minute. Add the tomatoes (with their juices); using the back of a large spoon, break up the tomatoes. Simmer, partially covered, until the sauce thickens, about 20 minutes.
4. While the tomato mixture simmers, combine, in a large bowl, the bread and milk and let soak for a minute or two, then add the beef, adobo sauce, garlic, cumin (if using), a generous pinch or two of salt and a bit of ground black pepper and mix thoroughly with your hands. Divide mixture into walnut-size balls. Place balls o rack in prepared baking sheet. Bake 20 to 25 minutes, or until internal temperature reaches 165 degrees.
5. If a smooth sauce is desired, puree sauce using an immersion blender to desired texture. Add the meatballs to the sauce. Serve over the rice and sprinkle with additional cilantro.

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