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Helena

Helena Gómez
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Recipe

Meatballs in cheese and tomato sauce

45 mins
15 mins
Low
4
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This dish of meatballs go in a velveeta cheese sauce with tomato served on a bed of white rice. They taste delicious and you can add a little chipotle pepper to itch.
Learn more about Helena Gómez

Ingredients

8 portions
  • 2 kilos ground beef, beef
  • 1 cup ground bread
  • 1/2 cups onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 eggs, milkshakes
  • 2 teaspoons salt
  • 1 teaspoon cinnamon powder
  • 1 teaspoon cumin powder
  • 2 tablespoons butter
  • 1 cup Water
  • 300 grams velveta cheese, in pieces
  • 1 can mashed tomatoes

Preparation

Mix the meat, the ground bread, the onion, the beaten eggs and season with the salt, cumin and cinnamon.
Form the meatballs the size you want. Cook them in a pan with butter over medium heat for five minutes, stirring frequently to brown all sides equally. Add a little water and cover the pan. Cook for 15 more minutes.
Cook the meatballs in a large skillet with butter over medium heat for 5 minutes. Move frequently so that they brown on all sides. Add some water to the pan and cover. Let cook for 15 more minutes and drain.
Melt the velveeta cheese in a saucepan over medium heat. Stir frequently to avoid sticking. Add the tomato puree and stir. Cook until everything is hot.
In a large dish with rice put the meatballs and top with the cheese sauce. Sprinkle chopped cilantro on top.

TIPS

You can prepare the meatballs in advance and freeze them for up to 2 weeks.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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