Albondigas, meatballs in tomato sauce

3 pounds ground beef

2 eggs

1 cup minced onion

1/2 cup white rice

Salt and pepper

1 1/2 pounds ripe tomatoes, seeded (about 6)

3 garlic cloves

KNEAD together the ground beef, eggs, onion, rice, salt and pepper in a large bowl.  Form bite-size (1 inch) meatballs with the ground meat, and arrange them in one layer in a large 14-inch skillet or Dutch oven (or use 2 smaller skillets, or brown in batches).  Once the skillet is filled, place it over medium heat.  Brown the meatballs on both sides, about 15 minutes on both sides, about 15 minutes total.

COMBINE the tomatoes and garlic in the container of a blender or food processor.  Add 2 cups of water and pureé well.  Add the pureé to the skillet, cover, reduce the heat, and simmer for 30 minutes.  To prevent the meatballs from scorching, occasionally lift with a spatula-do not stir or they might break apart.  Meatballs are done when the rice is cooked.

Melissa Guerra is a family owner of McAllen Ranch in Linn, Texas.  www.melissaguerra.com

Posted on Aug 23, 2011

Filed in Recipes

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