Stuffed Chipotle Meatballs

Ingredients

• 1  bay leaf 
• 1.5 cups chicken broth 
• 2  chipotle chiles in adobo sauce canned
• 1  eggs 
• 3 tablespoons cilantro leaves fresh chopped
• 1  garlic clove minced
• 1 pound ground beef 
• 3  hardboiled eggs cut into quarters
• 0.5 cup onion diced finely
• 1.5 teaspoons salt 
• 1 cup tomato sauce plain canned
• 1 tablespoon rice long-grain white uncooked

Equipment

• food processor
• bowl
• sauce pan
• pot
• sieve
• blender

Directions

1. In a medium bowl, combine beef, egg, rice, salt, and onion.
2. Mixture will be soft. Form meat into 12 thin patties, each about 3 in. wide. 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, chipotles, 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're cooked through, about 25 minutes.
5. Pour over rice and sprinkle with cilantro.