A filling main dish from Mexican cuisine where köfte with a small amount of rice added are cooked in a spiced tomato sauce. With its tangy, spiced sauce and soft texture, it's served as a one-plate meal at dinner.
Knead the ground meat, washed rice, egg, cumin, dried mint, salt, and black pepper, then shape into walnut-sized köfte.
Sauté the onion and garlic in olive oil; add the grated tomato and chicken stock and bring to a boil.
Drop the köfte into the boiling sauce one by one, cover, and cook over low heat. Important: boil for at least 20 minutes until the rice is fully softened.
Serve the köfte hot with their sauce, optionally with finely chopped green pepper.
Important: The raw rice inside the meatballs cooks as they simmer in the sauce, so add the meatballs early and simmer long enough, or the rice will stay hard. Caution: Drop the meatballs into the sauce one by one, spaced apart, so they don't stick together.
Adding a pinch of cumin and dried mint to the meatball mixture lets you feel the spice balance characteristic of Mexican cuisine more distinctly.
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