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
Ingredients8 portions
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.
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