- Photos (1)
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
½ cup cooked white rice
½ cup bread crumbs
Salt and pepper
2 cloves garlic, minced, divided
8 medium Roma tomatoes
1 small onion, diced
1½ cups water
2 teaspoons olive oil
In a large bowl, mix the ground beef, rice, bread crumbs, white rice, ½ teaspoon salt, ¼ 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 1½ 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.
Chef Margarita Challenger, Guanajuanto, Glencoe
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
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 )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close