Tia Maria’s Adobo Meatballs with Cilantro Lime Rice
Recipe By: Marie Ganister
Photo By: Heather Scholten | Spiceology
prep time
30 45 minutescook time
30 minsIngredients
Meatballs:
2 slices bacon, Brunoise Cut
2 garlic cloves, Brunoise Cut
1 large egg
1/2 cup cilantro lime white rice
1 teaspoon salt
1/2 pounds ground pork
1/2 pound ground lamb
2 teaspoons Spiceology Chile con Limon
2 teaspoons Spiceology Adobo Latin Blend
Adobo Chipotle Sauce:
2 tablespoons extra virgin olive oil
1 medium onion, chopped, about 1 cup
3 garlic cloves, minced
1-3 chipotles chiles in adobo (canned), minced fine and sauce reserved
1 28-ounce can fire roasted tomatoes
1 teaspoon Spiceology Adobo Latin Blend
1/2 cup beef or chicken broth
Cilantro Lime White Rice:
1 cup of white rice
1 1/2 cups of chicken broth
juice of two limes
zest of two limes
1 Tablespoon olive oil
1/2 teaspoon salt
Cooking Instructions
Meatballs:
- Mix all ingredients together.
- Form into 2 inch balls and bake on a parchment-lined baking sheet at 350° for 22 minutes.
- Once baked, lay the meatballs in the Adobo Chipotle Sauce, simmer for 10 minutes. Serve.
Sauce:
- Saute over medium heat, 2 T olive oil and onion and garlic until the garlic flutters in the pan.
- Add one chopped chipotle pepper for medium heat and up to three peppers for HOT heat in the sauce
- Add the tomatoes, the Adobo Latin Blend an the broth, Simmer all together for 15 minutes. Taste for seasoning. Add in the chipotle sauce if more heat is desired.
- Salt and pepper to taste.
Cilantro lime white rice:
- Bring broth and salt and olive oil to a boil.
- Add rice. Bring to boil again. Stir, reduce to simmer, cover with a lid.
- Cook for 18 minutes.
- Add the juice of two limes.
- Add the zest of two limes.
