Meatballs Mexicana and Rice

Meatballs Mexicana and Rice

6
Cindy Newell 15

"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

1 h servings 535 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

6
  1. 8 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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...

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.

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...

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...

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/s...