albondigas in spicy tomato sauce
Albondigas are Mexican-style meatballs made with crackers instead of breadcrumbs. Served with a spicy chipotle sauce. Delicious!
- 1 pound Ground Beef
- 1/4 cup saltine cracker crumbs
- 1 large egg, slightly beaten
- 2 tablespoons water
- 2 tablespoons minced chipotle pepper in adobo sauce
- 1 can (15 oz) tomato sauce
- Hot cooked rice
- Fresh chopped cilantro
Combine Ground Beef, cracker crumbs, egg, water and 1 tablespoon chipotle pepper in large bowl, mixing lightly but thoroughly. Divide beef mixture into 12 equal portions; shape into meatballs. Set aside.
Combine tomato sauce and remaining 1 tablespoon pepper 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.
Serve over rice and sprinkle with cilantro, if desired.
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.
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.
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.
Nutrition information per serving: 279 calories; 16 g fat (6 g saturated fat; 7 g monounsaturated fat); 26 mg cholesterol; 756 mg sodium; 10 g carbohydrate; 2.2 g fiber; 24 g protein; 6.0 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 3.8 mg iron; 21.6 mcg selenium; 5.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.