Stuffed Chipotle Meatballs

• 1 lb ground beef
• 1 egg
• 1 tablespoon white rice, uncooked
• 1 12 teaspoons salt
• 12 cup onion, finely diced
• 3 hard-boiled eggs, cut into quarters
• 1 12 cups chicken broth
• 1 cup canned tomato sauce
• 2 chipotle chiles in adobo
• 1 garlic clove, minced
• 1 bay leaf
• 3 tablespoons fresh cilantro, chopped

1. In a medium bowl, combine beef, egg, rice, salt and onion.
2. Mixture will be soft.
3. Form meat into 12 thin patties, each about 3 inches wide.
4. Put a wedge of hard-boiled egg in center of each patty, then press meat around eggs, forming 12 balls.
5. Cover and refrigerate while you prepare sauce.
6. In a blender or food processor, combine chicken broth, tomato sauce, chipotle, and garlic; blend until smooth.
7. Pour sauce through strainer into a medium saucepan and add meatballs and bay leaf.
8. Bring to a boil, then reduce heat to a simmer.
9. Cover pot and cook meatballs in sauce, turning occasionally, until they are cooked through, about 25 minutes.
10. Pour over rice and sprinkle with cilantro.

ground beef, egg, white rice, salt, onion, eggs, chicken broth, tomato sauce, chiles, garlic, bay leaf, fresh cilantro

Taken from www.food.com/recipe/stuffed-chipotle-meatballs-397653 (may not work)