- 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
- Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
- Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
- 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.
- 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.
- When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.
04/07/2018
recipepes.com
Meatballs Mexicana and Rice, recipe
PT15M
PT1H
5
455 calories
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