Helena Gómez

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Recipe

Meatballs in cheese and tomato sauce

Name: Meatballs in cheese and tomato sauce
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Internacional
Ingredients: 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 velveeta cheese, in pieces; 1 can mashed tomatoes

45 mins

15 mins

Low

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Helena Gómez

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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.

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Ingredients

8 portions

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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.