- 1/2 lb ground sirloin
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/8 tsp salt
- 1/8 tsp pepper
- 1.5 tsp olive oil
- 1.2 medium onion, chopped
- 14.5 oz. can no-salt-added diced tomatoes
- 2 chipotle peppers in adobo sauce, finely chopped \1/2 tsp paprika
- 1/2 cup uncooked long-grain brown rice
Combine grond beef, garlic, cumin, salt, and pepper; shape mixture into 1-inch meatballs. Heat oil in large, deep skillet over medium heat; cook meatballs 4 minutes or until browned, stirring frequently. Remove meatballs from skillet, and keep warm. Add onion to skillet; saute 5 minutes or until tender. Ass tomatoes, chipotle peppers, and paprika to skillet, and bring to boil. Reduce heat, and simmer 15 minutes or until sauce is slightly thickened. Return meatballs to skillet, and cook 5 minutes longer or until thoroughly heated.
Cook rice according to package directions.
Divide into two equal portions and serve meatballs over rice.