Stuffed Chipotle Meatballs

From Sunset magazine. This one was a huge hit at our house! Saucy meatballs with a surprise inside.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb ground beef
• 1  egg
• 1  tablespoon white rice, uncooked
• 1 1⁄2 teaspoons salt
• 1⁄2 cup onion, finely diced
• 3  hard-boiled eggs, cut into quarters
• 1 1⁄2 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

Directions

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