Egg-Stuffed Meatballs in Pasilla Chile Sauce

Name: Egg-Stuffed Meatballs in Pasilla Chile Sauce
Prep time: 80 min
Cook time: 50 min
Yield: 4
Ingredients: Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL

Nothing can be more delish and drool-worthy than egg-stuffed meatballs in pasilla chile sauce! Egg-stuffed meatballs prepared with ground beef and white rice and cooked in a mouthwatering pasilla chile-based sauce is a homey dish that is impossible to resist. Get ready to fall in love with the outrageously good flavor and taste of these egg-stuffed meatballs in pasilla chile sauce!

Reviewed by Editorial Team of Kiwilimón

Published: 18-06-2019

Preparation

30 mins

50 mins

Low

In a deep skillet, heat oil and sweat onion and garlic. Add tomatoes, pasilla chiles, cumin, clove, and allspice berries. Season with salt. Cook until vegetables are softened. Pour orange juice and chicken broth into the skillet. Add cilantro. Bring to a boil and cook for a few more minutes until liquid reduces by half. Remove and let cool slightly. Transfer previous mixture to a blender and blend until smooth. Strain and set aside. In a bowl, mix ground beef, salt, pepper, and rice. Form balls with previous mixture and stuff with hard-boiled egg cubes. In a skillet, heat oil over medium heat, sear meatballs, and cook until golden brown. Pour sauce into the skillet until full. Bring to a boil and cook for 20 minutes or until meatballs are cooked through. Serve egg-stuffed meatballs in pasilla chile sauce garnished with chopped cilantro.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

152.7

kcal

7.64%

Carbohydrate, by difference

2.67%

Protein

9.9

19.8%

Total lipid (fat)

8.8

13.54%

null

100

null

Provided by

Do you want to know all the nutritional information of this recipe?

Egg-Stuffed Meatballs in Pasilla Chile Sauce

Ingredients

Preparation

Nutritional information

Presentation

Tips

Egg-Stuffed Meatballs in Pasilla Chile Sauce

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter