by Robin Metz
Prep Time 0:20
Cook Time 0:30
Definitely in the comfort food category, especially if you like Mexican food. This dish whips up super fast, and all you need is some salsa, chips and guacamole! Hint: Freeze the leftover chipotle peppers to lengthen their usability.
- Ingredients
- 2 fresh plum tomatoes, coarsely chopped $1
- ½ small white onion, coarsely chopped $1
- 1 clove garlic Pantry
- ½ tsp canned chipotle chile peppers, minced $2.15 for 7 oz
- ⅛ tsp ground cloves $1.50 for 1 oz
- 1 tsp vegetable oil Pantry
- ½ lb. kosher ground beef $4
- 2 tbsp fresh breadcrumbs or panko breadcrumbs $3 for 12 oz
- 1/4 egg, lightly beaten $1.50 for 6
- ⅜ tsp dried oregano 1.50 for 1 oz
- salt and freshly ground pepper Pantry
- 2 ¼ tsp. drained capers $2 for 6 oz
- 4 cups freshly-cooked white rice $2
Total Cost of Ingredients $19.65
Directions
Puree tomatoes, onion, garlic, chipotle pepper, and cloves in a processor or blender until almost smooth. Heat oil in a heavy medium-sized saucepan over medium-high heat. Add tomato mixture. Cover and simmer about 10 minutes. Season to taste with salt and freshly ground pepper. Reduce heat.
In a large bowl, combine beef, breadcrumbs, egg, oregano, ¼ tsp. salt, about 6 grinds of black pepper, and capers. Using hands, form 1 rounded tablespoonful of mixture into meatballs.
Bring sauce back to a simmer, and add meatballs. Cover and simmer until they are cooked through, about 20 minutes. Serve over the white rice.
Serves 2.
Robin Metz lives in Palo Alto, CA and has thirty-five years of kosher kitchen experience.
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What They're Saying
Meredith, on Mar 6, 09:46 AM, wrote:
Robin, this looks and sounds Amazing (especially considering the weather we have been having in Nor Cal lately), can’t wait to make it!=)
Justin, on Jan 1, 03:05 PM, wrote:
I made this for a New Years party but used turkey instead of ground beef. HUGE success!