| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Mexican | 1 | Servings | |
INGREDIENTS
| 2 | t | Salt |
| 5 | lb | Ground beef |
| 1 | c | Rice |
| 1 | Onion minced | |
| 2 1/2 | Clove garlic minced | |
| 1 1/2 | Tomato minced | |
| 1 | T | Marjoram |
| 1 | T | Thyme |
| 3 | t | Flour |
| 3 | Eggs | |
| 2 | T | Oil |
| 2 2/3 | c | Minced tomato |
| Onion | ||
| 2 | c | Chile sauce |
| teaspoon marjoram and thyme | ||
| teaspoon flour 3 crack eggs beat well mix together, teaspoon flour 3 crack eggs beat well mix together Make | ||
| teaspoon oil in fry pan 22/3 cup minced tomato and, teaspoon oil in fry pan 22/3 cup minced tomato and onion | ||
| teaspoon salt cook for 15 minutes Add meatballs on, teaspoon salt cook for 15 minutes Add meatballs one by one |
INSTRUCTIONS
By Maria Lugo, Isabel Gonzalez Sometimes in Mexico we cooked Albondigas in Chile Chipotle for the family. When we cooked it , everyone in the family ate it. The albondigas is usually eaten for dinner. We think this is the tradition of the Mexican because the Mexican people feel really happy when we eat the Albondigas of Chile Chipotle. Add 2 teaspoon salt to meat mix well Sprinkle 1 cup rice and minced onion, garlic and tomato meat ball 2 inches in diameter Heat fry pot Boil water add 2 cup chile sauce stir Add to water simmer until boil And cook 20 minutes Skim off fat. Posted to CHILE-HEADS DIGEST V4 #282 by Judy Howle <howle@ebicom.net> on Jan 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 7563
Calories From Fat: 4748
Total Fat: 515.4g
Cholesterol: 2259mg
Sodium: 8118.4mg
Potassium: 10715.2mg
Carbohydrates: 281.3g
Fiber: 21.1g
Sugar: 86.2g
Protein: 451.1g