Chipotle Meatballs Over Rice
Eric- Preheat oven to 400
- Dice 2 bell peppers
- Start cooking rice
- In a bowl combine Tomato Paste, 1tbsp of sauce from Chipotle Peppers, peanut butter, and brown suger. The consistency of this should be pretty thick and pasty
- Form your meatballs from whatever type of ground pork you're using. Mix in breadcrumbs until you get a firm consistency. You should aim to have about 10 meatballs.
- In a hot pan with olive oil, sear both sides of each meatball. Don't aim to fully cook them during this step, just get a nice crust on a couple sides
- Get the meatballs into the oven at 400 for about 16-20 minutes, or until cooked through
- Saute the diced peppers in a seperate pan
- In the pan with the meatballs, add your sauce paste on one side. Cook it stiring constantly for about a minute or two
- Add 1 cup of water to the sauce in the pan. Stir thoroughly and cook until it thickens. About 5-10 minutes
- Add the sauted peppers to your rice
Serve the meatballs over the rice with a couple dollups of sour cream, and whatever garnish you prefer
Quantity | Size | Ingredient |
---|---|---|
1 | container | Bread Crumbs |
2 | tbsp | Tomato Paste |
2 | tbsp | Peanut Butter |
1 | container | Sour Cream |
1 | tbsp | brown sugar |
1 | can | Chipotle Peppers in Adobo Sauce |
2 | whole | Red Bell Pepper |
1 | lb | Ground Chorizo (or any Pork) |
1.5 | cups | Rice |