Stuffed Chipotle Meatballs

Greek Easter always leaves a trail of red dyed eggs – and its such a shame to waste them
I found this recipe which I found very interesting – love Greek meatloaf stuffed with boiled eggs baked in tomato sauce and this seemed a perfect variation to try
I am a sucker for recipes that are passed down from family to family so had to give this a go.

chipotle meatballs


• 500gm ground beef
• 1 egg
• 1 tablespoon uncooked long-grain white rice
• 1 teaspoons salt
• 1/2 cup finely diced onion
• 3 hard-boiled eggs, cut into quarters
• 1 1/2 cups chicken stock
• 1 cup tomato passatta
• 2 canned chipotle chiles in adobo sauce
• 1 garlic clove, minced
• 1 bay leaf
• 3 tablespoons chopped fresh coriander


1. In a medium bowl, combine beef, egg, rice, salt, and onion. Mixture will be soft. Divide meat into 12 thin patties. Flatten each one out and put a wedge of hard-boiled egg in center of each patty, then press meat around eggs, forming 12 balls. Cover and refrigerate while you prepare sauce.
2. In a blender or food processor, combine chicken stock, passatta, chipotles, and garlic; blend until smooth. Pour sauce into a medium saucepan and add meatballs and bay leaf. Bring to a boil, then reduce heat to a simmer. Cover pot and cook meatballs in sauce, turning occasionally, until they’re cooked through, about 25 minutes. Pour over rice and sprinkle with cilantro.
Serve with white rice to absorb the delicious spicy sauce

This recipe was adapted from

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