Meatballs Mexicana and Rice Recipe -
Meatballs Mexicana and Rice Recipe
  • READY IN 1 hr

Meatballs Mexicana and Rice

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2008

I really enjoyed this dish a lot. I liked the flavors of the oregano and the cumin, they really came through and gave this an earthy spicy taste. I used dried minced onion since it was quick and the onions at the store look pitiful (about a heaping T worth for each onion). I used whole mexican oregano, and for the salt I used 1/2 tsp of hot salt in the meatballs and 1/2 tsp hot salt in the sauce. I did add about a half cup of water and simmered this covered about an hour total. I didn't care for the rice on it's own, but it went very well as a base for meatballs and sauce. I could have used half the can of mexicorn though as it seemed way too much. My son ate this wrapped in a flour tortilla. My husband didn't like this at all and wouldn't even try the rice, but he doesn't like his meat with anything tomatoey. Thanks for sharing this, it was really good.

Most Helpful Critical Review
Jul 20, 2009

I'm sorry to write this. Avoid it at all costs!!! Saved it, made it, we could not eat it. Hubby said it was the worst thing he's tasted from AR. We made this as written.

Nov 27, 2009

This was an excellent dinner but I didn't follow the recipe exactly. I used frozen meatballs and made the tomato sauce to heat them in for about 25 minutes. I used chipotle chili powder, which turned out fantastic, and left out the vinegar. I also made my own favorite Mexican rice recipe and didn't add any corn to it. The whole family loved it!

Jan 30, 2009


Dec 04, 2012

I made this according to directions except that I used pre-made frozen meatballs, and I threw everything but the corn & rice in the slow cooker and put it on low all day. Threw in corn half hour before serving, everyone including the 3 year old went back for seconds!

Mar 06, 2013

My search was for a meatball with no egg and no bread crumbs. I was glad to find one. But the recipe is not really Mexican. The sauce is sweet and sour. Vinegar and brown sugar equals sweet/sour. So, instead, I used tomato sauce and Mexican spices as suggested, but increased the amounts and added more garlic too. I rated the recipe 4 stars because the meatball was what I wanted and the sauce was easy to change to my taste. One star off because the name of the recipe is misleading.


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  • Calories
  • 535 kcal
  • 27%
  • Carbohydrates
  • 68.7 g
  • 22%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 26.7 g
  • 53%
  • Sodium
  • 753 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Cindy Newell
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