Albondigas In Spicy Tomato Sauce

• 50 min
• 4 SERVINGS
• 390 Cal
• 27 g Protein

Ingredients:

• 1 pound Ground Beef
• 1/4 cup saltine cracker crumbs
• 1 large egg, slightly beaten
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons water
• 1 can (15 ounces) tomato sauce
• 2 tablespoons chopped chipotle peppers in adobo sauce
• Hot cooked rice
• Chopped fresh cilantro leaves (optional)

Cooking:

1. Combine Ground Beef, cracker crumbs, egg, 2 tablespoons cilantro and water in large bowl, mixing lightly but thoroughly. Divide beef mixture into 12 2-inch meatballs. Set aside.
Cook's Tip: To make cracker crumbs, place crackers in food-safe plastic bag; close bag securely, squeezing out air. Crush crackers with rolling pin to form fine crumbs. Six to seven 2 x 2-inch crackers make about 1/4 cup crumbs.
2. Combine tomato sauce and peppers in stockpot; bring to a boil. Add meatballs. Reduce heat; cover and simmer 14 to 16 minutes, stirring halfway through cooking time to cover meatballs with sauce and ensure even cooking.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
3. Serve over rice, as desired. Garnish with cilantro, if desired.