Mexican Beef Meatballs with Chipotle Sauce
Ingredients
- 1 cup long-grain rice
- 1 large egg
- ½ tsp ground cumin
- ½ tsp ground coriander
- Kosher salt
- Pepper
- 2 cloves garlic, pressed
- ½ cup cilantro, chopped, plus more for serving
- 1 cup unsalted tortilla chips, crushed (about ½ cup)
- ½ lb ground beef
- 1 (15-oz) can lentils, rinsed
- 2 cups prepared marinara sauce
- 1 chipotle in adobo sauce, chopped, plus 1 tsp adobo sauce
- Lime wedges, for serving
Instructions
- Cook rice per pkg. directions. Heat broiler.
- In large bowl, whisk together egg, cumin, coriander and ½ tsp each salt and pepper. Stir in garlic, cilantro and tortilla chips until well combined, then mix in beef and lentils.
- Shape mixture into 20 balls (about 1 in. each) and place on nonstick foil–lined baking sheet. Broil on middle rack until cooked through, 6 to 8 min.
- Meanwhile, in medium saucepan, heat marinara with chipotle and adobo sauce. Toss meatballs with sauce and return to a simmer, then spoon over rice and sprinkle with cilantro. Serve with lime wedges.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
485
|
485
|
| Fat (g) | 10 | 10 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 26 | 26 |
| Carb (g) | 70 | 70 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 985 | 985 |
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