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Juicy Mexican meatballs simmered in a smoky chipotle tomato sauce, packed with herbs and rice. A comforting, protein-rich family meal that kids and adults alike will love.
In a large mixing bowl, combine ground beef, cooked rice, beaten egg, chopped cilantro, finely diced onion, salt, and black pepper. Mix gently with clean hands just until the ingredients are incorporated to avoid compact meatballs.
Form the meat mixture into golf ball-sized meatballs, around 1.5 inches each. Place them on a tray lined with parchment paper to prevent sticking.
For the sauce, blend canned crushed tomatoes, chipotle peppers in adobo, garlic cloves, and dried oregano until smooth using a blender or immersion blender.
In a large, wide pot, heat a small amount of oil over medium heat. Add the blended chipotle tomato sauce and bring to a gentle simmer, stirring occasionally. Cook for 5 minutes to deepen the flavor.
Slowly pour in chicken broth, stir, and bring the sauce to a low simmer. Gently add meatballs into the sauce in a single layer. Cover with a lid, reduce heat to low, and simmer for 25–30 minutes, occasionally spooning sauce over the meatballs so they cook evenly and remain moist.
Check for doneness: meatballs should be cooked through but still juicy. If desired, simmer uncovered for an additional 5 minutes to thicken the sauce. Taste and adjust seasoning with salt or pepper if needed before serving.
