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Albondigas in Spicy Tomato Sauce recipe (Meat)

Yield: 4 servings

1 lb ground beef
¼ cups saltine cracker crumbs
1   large egg, slightly beaten
2 tablespoons chopped fresh cilantro
1 tablespoon water
1 can (15 ounces) tomato sauce
2 tablespoons chopped chipotle peppers in adobo sauce
some   Hot cooked rice
some   Chopped fresh cilantro

Posted by Art99 on Jun 2, 2008


Combine ground beef, cracker crumbs, egg, 2 tablespoons cilantro and water in large bowl, mixing lightly but thoroughly. Divide beef mixture into 12 equal portions; shape into meatballs. Set aside.

Combine tomato sauce and peppers in stockpot; bring to a boil. Add meatballs. Reduce heat; cover and simmer 14 to 16 minutes or until meatballs are medium (160°F) doneness, until not pink in center and juices show no pink
color, stirring halfway through cooking time to cover meatballs with sauce and ensure even cooking.

Serve over rice, as desired. Garnish with cilantro, if desired.

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