Albondigas in Spicy Tomato Sauce Print Email

Makes 4 servings.

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

Combine ground beef, cracker crumbs, egg, 2 tablespoons cilantro and water in large bowl, mixing lightly but thoroughly. Divide beef mixture into 12 equal portions; shape into meatballs. Set aside.

Combine tomato sauce and peppers in stockpot; bring to a boil. Add meatballs. Reduce heat; cover and simmer 14 to 16 minutes or until meatballs are medium (160F) doneness, until not pink in center and juices show no pink color, stirring halfway through cooking time to cover meatballs with sauce and ensure even cooking.

Serve over rice, as desired. Garnish with cilantro, if desired.

Cooks 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.