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About the Dish

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Spice Blend

    Spice Blend

  • Farm Eggs

    Farm Eggs

  • Canned Tomatoes

    Canned Tomatoes

  • Chipotle


  • Cooking Sherry

    Cooking Sherry

  • Long Grain Rice

    Long Grain Rice

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Sweet Onion

    Sweet Onion

  • Bell Pepper

    Bell Pepper

  • Summer Squash

    Summer Squash

  • Cotija Cheese

    Cotija Cheese


Heat oven to 400°F
Prepare your mise en place: Remove chipotle from adobo sauce, reserving sauce. Chop chipotle until it resembles a paste. Dice squash. Peel and dice onion. Remove stem and seeds from peppers; dice flesh.
In a medium bowl, combine beef, 1 teaspoon spice mix, and egg. Divide into 12 pieces, roll into meatballs (about 1 1/2 teaspoons each), and place in a metal pan or oven-safe skillet. Bake the meatballs until they start to brown and release juices, about 15 minutes.
While meatballs cook, in a medium bowl stir together tomatoes, remaining 1 teaspoon spice mix, chipotle, adobo sauce, and sherry.
Add sauce to meatballs, and bake until the sauce thickens, 20-25 minutes.
While meatballs cook, make the rice: In a small pot combine rice, 1 1/2 cups water and boullion cube. Place over medium-high heat. When liquid comes to a boil, cover, reduce heat to low and simmer undisturbed 15 minutes. Remove from heat, and set aside 5 minutes.
While rice cooks, heat a sauté pan over medium-high heat. Add 1 teaspoon oil, onion and peppers. Cook, stirring, until onions begin to soften, about 2 minutes. Add squash, and cook, stirring, until squash is tender and vegetables begin to turn golden, 2-3 minutes more. Remove from heat. Sprinkle with cheese.
Fluff rice. Divide rice between 2 plates. Top each with meatballs and plenty of sauce. Serve with vegetables on the side, and enjoy!