Meatballs in Mexican Style with Rice

Ingredients 0/17

Step 1

Mix the ground beef with 1 1/2 teaspoons of oregano, a tablespoon of parsley, and some salt in a bowl. Meanwhile, bring the rice and water to a boil in a pot. Once boiling, cover it up, lower the heat, and let it simmer gently for about 20 minutes.

Step 2

While the rice is cooking, heat some oil in a skillet over medium heat. Add one minced onion and a minced garlic clove, cooking until the onion softens. Stir this mixture into the beef, then shape everything into about 24 small meatballs.

Step 3

Cook the meatballs in the skillet, turning them so they brown evenly on all sides. Once they’re nicely browned, set them aside and drain any excess oil. In the same skillet, add the remaining minced onion and garlic, cooking until the onion is soft. Pour in the tomato puree along with a bay leaf, vinegar, a teaspoon of oregano, a tablespoon of parsley, chili powder, brown sugar, cumin, salt, and pepper. Let this sauce simmer and thicken for around 20 minutes.

Step 4

After the sauce has thickened, add the meatballs back into the pan and cook until they’re cooked through and no longer pink inside, about 10 minutes. When the rice is done, stir in some corn for a little extra sweetness. Serve the meatballs and sauce over the rice and enjoy!