These hearty Mexican meatballs contain a little rice and simmer in a spiced tomato sauce. Their tangy, spicy flavor and tender texture make them a satisfying one-dish dinner.
Knead together the ground beef, washed rice, egg, cumin, dried mint, salt and black pepper. Shape into walnut-sized meatballs.
Sauté the onion and garlic in olive oil. Add the grated tomatoes and chicken stock and bring to a boil.
Lower the meatballs into the boiling sauce one at a time. Cover and cook over low heat. Important: simmer for at least 20 minutes, until the rice is thoroughly tender.
Serve the meatballs hot with their sauce, adding finely chopped green pepper if you like.
Important: the raw rice inside the meatballs cooks in the boiling sauce, so add the meatballs early and boil them long enough; otherwise the rice will stay firm. Caution: lower the meatballs into the sauce one at a time, leaving space between them so they do not stick together.
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