Ingredients
8
8 servings
- •5 tomatoes, chopped
- •1 small onion
- •1 clove garlic
- •1 tablespoon adobo sauce from chipotle peppers
- •3 tablespoons vegetable oil
- •3 cups chicken stock
- •4 fresh tomatillos, husks removed
- •2 eggs
- •1 small onion
- •2 chipotle peppers in adobo sauce
- •2 cloves garlic
- •1 tablespoon chicken bouillon granules
- •5 sprigs fresh cilantro, chopped
- •1 pound ground beef
- •1 pound ground pork
- •1 cup cooked rice
Instructions
- Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
- Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
- Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
- Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutritional Facts
Per 8 servings
- Calories: 344
- Carbohydrate: 13g
- Fat: 22g
- Fiber: 2g
- Protein: 23g
- Sugar: 4g
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