Creamy Chipotle Albondigas

To a large mixing bowl, add the ground beef, chipotle peppers, onion, cilantro, spices, uncooked rice, garlic and 2 large eggs. Mix until well combined.

Form the meatballs by rolling portions of the meat mixture. Pro tip: use a ¼ or ½ measuring cup to make sure the meatballs are the same size.

Place the rolled meatballs onto a baking sheet and refrigerate for 30 minutes or freeze for 15 minutes until firm. This will help the meatballs keep their shape while cooking.

Preheat a large, deep pot to medium heat and add oil. Begin to sear the meatballs in batches for about 2 minutes on at least two sides.

Once the meatballs are seared, add them back to the pot, pour in the chipotle sauce, and gently stir around to make sure the meatballs are coated in the sauce. Note: if some meatballs are not fully submerged, you can add more chicken broth.

Let the sauce come to a boil and then reduce to medium-low heat. Let the sauce and meatballs simmer for 15-20 minutes.

After 15-20 minutes, cut into a meatball to make sure they are fully cooked. If not, add another 5 minutes.

Serve the meatballs with cooked rice, more of the creamy sauce and cilantro.

Add the tomatoes, cream cheese, chipotle peppers, salt, garlic, chicken broth and avocado oil to a blender. Mix until smooth.