Tijuana Meatballs With Rice Recipes

MEXICAN-STYLE MEATBALLS AND RICE

Steps:

• Mix together beef, taco seasoning, onion, green pepper, and bread crumbs.
• Lightly form into 1/2-inch balls.
• In medium-sized skillet over medium heat, lightly brown meatballs in oil.
• Drain and return to skillet. Add salsa and simmer until salsa is warm and meatballs are heated through.
• Serve over rice and sprinkle with cheese if desired.

TIJUANA MEATBALLS WITH RICE

Steps:

• 1. To make the meat balls:
• 2. Mix the meat with the salsa,1 cup Panko, egg, yolk, salt, jalapeno pepper & roasted garlic. Form into 1 inch balls and refrigerate.
• 3. Mix 1 cup Panko with ¾ cup fresh grated Parmesan cheese.
• 4. When you are ready to cook the meat balls, roll in the Panko & cheese mixture.
• 5. Fry till they are all nicely browned on all sides, but be careful not to overcook the balls as they could dry out.
• 6. To make the rice:
• 7. In a large skillet put the oil, get it hot and add the rice & carrots. Cook over a low/medium heat stirring constantly till the rice gets a sheen on it.
• 8. This should take about 5 minutes .
• 9. Add the Ro*tel and fire roasted tomatoes, salt, sugar and pepper, water and cook on low till the rice is done and almost all the liquid has been absorbed.
• 10. Check for seasonings: Kosher salt Fresh ground pepper

SPANISH RICE AND MEATBALLS

Steps:

• Sauté bacon until crisp in a large frying pan; remove and drain on paper towels.
• Mix ground beef lightly with egg, breadcrumbs, and 1 teaspoon salt until well blended; shape into 16 small balls.
• Brown in bacon drippings in he same pan; push to one side.
• Stir onion, celery, green pepper, and chili powder into pan; sauté until vegetables are soft.
• Stir in rice, tomatoes, water and remaining salt; heat to boiling, stirring lightly to mix; cover.
• Simmer, adding more water if mixture seems dry, about 45 minutes, or until rice is tender and liquid is absorbed.
• Garnish with saved bacon.

RICE MEATBALLS

Steps:

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

ALBONDIGAS Y ARROZ (MEATBALLS AND RICE)

Steps:

• 1. For meatballs: 1. Grind garlic, mint, cloves, peppercorns, salt and cumin in molcajete to form liquidy paste. If you don't have a molcajete...use a food processor. 2. Place meats in large bowl. Add liquefied herb mixture, raw eggs and bread crumbs. Mix well (come on, use your hands). 3. Grab handful of meat mixture (a little smaller than a baseball). Flatten in hand. 4. Place small amount of chopped hard-boiled egg in center and form ball around chopped egg so that it's in the middle. 5. Slightly brown meatballs in pan with canola oil. Do NOT cook through. They will cook through later when they're in the sauce.
• 2. For Sauce: 1. In large pot, boil whole tomatoes until skin breaks. Let cool a little and peel off skins. 2. Save out 4 to 5 tomatoes for rice. 3. Remove seeds from chipoltles. 4. Place remaining tomatoes in blender with garlic, cumin, cloves, pepper, salt and chipoltles. Blend until smooth. 5. Pour sauce in large pot. Add bay leaves. Gently place meatballs in sauce making sure all meatballs are covered. 6. Bring to boil on stove, then reduce heat and simmer for about 20 minutes.
• 3. NOTE: May OMIT chipoltles if you want it less spicy.
• 4. For Rice: 1. Place rice in skillet with canola oil. Cook over medium-high heat, stirring, until rice is slightly toasted but not brown. 2. In blender, blend boiled/skinned tomatoes, water, garlic and salt until smooth. 3. Pour over rice in skillet and stir. Bring to boil then cover and reduce heat. Cover and simmer for 20 minutes until rice is tender. Do NOT stir during cooking process.
• 5. Plate up rice with a few meatballs, pour sauce over meatballs.

SPANISH RICE AND MEATBALLS

Steps:

• In large skillet, cook bacon until crisp; remove, coarsely crumble and set aside.
• Drain drippings, reserving 1 tablespoon.
• In a large bowl, combine beef, breadcrumbs, egg, salt and 1/8 teaspoon pepper.
• Form into 20 meatballs, using a rounded tablespoon for each.
• In same skillet, brown meatballs in reserved drippings; remove.
• In same skillet, saute onion and celery until tender-crisp; drain excess fat.
• Add rice, water,tomatoes, 57 sauce, ¼ teaspoon pepper and hot pepper sauce.
• Cover; simmer 20 minutes.
• Stir in bacon, meatballs and green pepper. Cover; simmer and additional 10 minutes or until rice is tender and liquid is absorbed,stirring occasionally.
• Serves 4.