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
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