Meatballs Mexicana and Rice Recipe
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Meatballs Mexicana and Rice

By: SYDNEY6  
"I got a basic recipe for this from a friend many years ago. Since then, I've tweaked it to fit my family's taste. It sounds like a lot of work, but it really isn't. We find that this is one of our favorite recipes."

Rating: This weblink has been rated 3 times with an average star rating of 3.0 Read Reviews (3)

Rate/Review | 167 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound ground beef
  • 1 1/2 teaspoons dried oregano
  • 1 tablespoon dried parsley
  • salt, to taste
  • 1 cup rice
  • 2 cups water
  • 1 tablespoon cooking oil
  • 2 small onions, minced
  • 2 cloves garlic, minced
  • 1 (14.25 ounce) can tomato puree
  • 1 bay leaf
  • 2 tablespoons white vinegar
  • 1 teaspoon dried oregano
  • 1 tablespoon dried parsley
  • 1/2 teaspoon chili powder
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons cumin
  • salt and ground black pepper to taste
  • 1 (11 ounce) can Mexican-style corn, drained

Directions

  1. Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
  2. Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  3. While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
  4. Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
  5. When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 536 | Total Fat: 18g | Cholesterol: 69mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2008 by ~TxCin~ILove2Ck 
I really enjoyed this dish a lot. I liked the flavors of the oregano and the cumin, they... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 20, 2009 by Missy Anne 
I'm sorry to write this. Avoid it at all costs!!! Saved it, made it, we could not eat it. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2009 by MEOW218 
yummy! MORE

 
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