Breaking News Bar
updated: 12/28/2010 10:57 AM

Mom's Meatballs

hello
Success - Article sent! close
  • Cooked rice and bread crumbs bulk up the meatballs (albondigas) that chef Margarita Challenger grew up with. She serves them with Mexican rice at Guanajuanto in Glencoe.

       Cooked rice and bread crumbs bulk up the meatballs (albondigas) that chef Margarita Challenger grew up with. She serves them with Mexican rice at Guanajuanto in Glencoe.
    George LeClaire | Staff Photographer

 

1 pound ground beef

cup cooked white rice

cup bread crumbs

Salt and pepper

2 eggs

2 cloves garlic, minced, divided

8 medium Roma tomatoes

1 small onion, diced

1 cups water

2 teaspoons olive oil

In a large bowl, mix the ground beef, rice, bread crumbs, white rice, teaspoon salt, teaspoon pepper and half the minced garlic minced. Work in the eggs until well combined and then roll meatballs to desired size.

In another bowl, blend the tomatoes with onion and the rest of the minced garlic. Add 1 cups of water to help blend.

In a deep pan add olive oil. Add the tomato mix to the oil and bring to a boil. Once boiling, lower to a medium heat and add the meatballs. Cook for about 30 minutes until meatballs are puffy and soft. Add salt and pepper to your liking.

Serve with Mexican rice or beans.

Serves four.

Chef Margarita Challenger, Guanajuanto, Glencoe

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close
Share this page
    help here