Albondigas Sinaloenses

yield: 6 servings.

INGREDIENTS:

  1 tablespoon olive oil

1/2 small onion, finely diced
  1 clove garlic clove, minced
1/3 cup tomato sauce
    water
1/4 cup uncooked white rice
 
    fresh mint or spearmint
    salt
 
1 1/2 pounds lean ground sirloin
    2 plum tomatoes, finely chopped
    2 tablespoons diced onion
    1 egg white
 
      salt and pepper
    4 sprigs fresh mint or spearmint, minced

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DIRECTIONS:

In a large stock pot, cook onion and garlic

in olive oil over medium high heat until
translucent.

Stir in tomato sauce, water, rice, mint, and

salt, and bring to a low boil.

Meanwhile, combine ground sirloin with tomatoes,

2 tablespoons diced onion, egg white, mint, and
salt and pepper.

Form into small balls, and place in boiling liquid.

Reduce to a simmer, cover, and cook for 30 minutes,

or until meat is cooked and rice is tender.

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