Albondigas en chipotle

Method

1. 1 Mix the ground beef with the washed rice, egg, chopped onion, and mint leaves; the rice absorbs the meat juices when cooked, resulting in soft meatballs that don't require bread.
2. 2 Roll 6 pieces of 35g each, then refrigerate for 15 minutes to help them retain their shape when added to the pot.
3. 3 Blend tomatoes with chipotle peppers and garlic, then fry the sauce in oil for 8 minutes until darkened.
4. 4 Add 300 ml of water, bring to a boil, then reduce the heat and gently drop the pills in one by one.
5. 5 Cook for 25 minutes without stirring, just shaking the pot; the rice inside the ball must be fully expanded to be cooked.

With an appliance

• Pressure cooker 45 min

  Replace step 5: cook the meatballs in the sauce under high pressure for 7 minutes, then release the pressure naturally for 10 minutes; arrange the meatballs in a single layer and do not stir so that the rice expands without the meatballs breaking.