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Meatballs Mexicana and Rice
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Updated family favorite recipe, passed down and perfected over the years, easy to make and loved by all.
Ingredients:
  • 1 pound ground beef
  • 1.5 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
  • 0.5 teaspoon chili powder
  • 1 tablespoon brown sugar
  • 1.5 teaspoons cumin
  • 1 (11 ounce) can Mexican-style corn, drained
Instructions:
  • Combine the ground beef, 1 1/2 teaspoons of oregano, 1 tablespoon of parsley, and salt in a bowl, ensuring all ingredients are thoroughly mixed.
  • In a pot, bring the rice and water to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 20 minutes.
  • While the rice is cooking, heat oil in a skillet over medium heat. Sauté 1 minced onion and 1 minced garlic clove until the onion is soft. Add this mixture to the beef, then shape into 24 small meatballs.
  • Brown the meatballs in a skillet until they are evenly golden on all sides, then drain them. Next, sauté the rest of the minced onion and garlic clove in the same skillet until the onion is soft. Add tomato puree, bay leaf, vinegar, oregano, parsley, chili powder, brown sugar, cumin, salt, and pepper, and cook until thickened for about 20 minutes. Finally, add the meatballs back to the skillet and cook until they are fully cooked through, which should take around 10 minutes.
  • Combine the corn with the cooked rice, then serve the meatballs and sauce on top.

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