|2 servings||calories per servings 700||protein serving 36 g||carbs per serving 82 g||total fat per serving 24 g|
Taking inspiration from “albóndigas enchipotladas,” these meatballs are baked in a spicy and smoky tomato sauce that thickens as it cooks. They are magnificent when spooned over a bed of long-grain rice. The colorful squash and pepper melange, sautéed quickly and mixed with cheese, can be referred to as “calabacitas con queso” – though we happily call it “a pretty darn good way to eat your veggies.”
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||82 g|
|Dietary Fiber||8 g|
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!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...