Tijuana Meatballs With Rice Recipes

TIJUANA MEATBALLS WITH RICE

Steps:

• 1. To make the meat balls:
• 2. Mix the meat with the salsa,1 cup Panko, egg, yolk, salt, jalapeno pepper & roasted garlic. Form into 1 inch balls and refrigerate.
• 3. Mix 1 cup Panko with ¾ cup fresh grated Parmesan cheese.
• 4. When you are ready to cook the meat balls, roll in the Panko & cheese mixture.
• 5. Fry till they are all nicely browned on all sides, but be careful not to overcook the balls as they could dry out.
• 6. To make the rice:
• 7. In a large skillet put the oil, get it hot and add the rice & carrots. Cook over a low/medium heat stirring constantly till the rice gets a sheen on it.
• 8. This should take about 5 minutes .
• 9. Add the Ro*tel and fire roasted tomatoes, salt, sugar and pepper, water and cook on low till the rice is done and almost all the liquid has been absorbed.
• 10. Check for seasonings: Kosher salt Fresh ground pepper

TIJUANA KITCHEN RICE

Steps:

• In a medium sauce add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
• Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
• Season with salt, then top with green onions and queso fresco. Serve immediately.

RICE MEATBALLS

Steps:

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

MEATBALLS MEXICANA AND RICE

Steps:

• Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
• Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
• While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
• Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
• When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.