Fresh ricotta

From Martha Stewart

ingredients

U.S.

Metric

conversion chart

• 1 cup(s) long-grain white rice
• 1 large egg
• 1 tablespoon(s) paprika
• 1 1/2 teaspoon(s) ground cumin
• 1 teaspoon(s) dry oregano
• Kosher salt
• Pepper
• 1 clove(s) garlic, finely chopped
• 1/2 cup(s) chopped fresh cilantro, plus more for serving
• 1/4 cup(s) (about 3/4 ounce) crushed tortilla chips
• 1 pound(s) ground pork
• 2 cup(s) marinara sauce
• 1 tablespoon(s) chopped chipotle in adobo
• 2 teaspoon(s) adobo sauce
• 1/4 teaspoon(s) ground cinnamon

directions

1. Heat broiler. Line a rimmed baking sheet with nonstick foil. Cook the rice according to package directions.
2. Meanwhile, in a large bowl, whisk together the egg, paprika, oregano, cumin, 2 tablespoons water, and 1/2 teaspoon each salt and pepper. Stir in the garlic, cilantro, and then the crushed tortilla chips. Add the pork and mix to combine.
3. Form the meat mixture into 1 1/2-inch balls (about 20 total) and place on the prepared baking sheet. Broil until cooked through, 6 to 8 minutes.
4. Place the marinara sauce in a large skillet. Stir in the chipotles and adobo and cinnamon and bring to a simmer. Add the meatballs and toss to coat. Serve over the rice and top with cilantro and sour cream, if desired.