Main dishes

Creamy Tomato Meatballs

photo by:

kraft

Great recipe as written. I used lean ground beef so had no visible grease in mine. During the simmer time my tomatoes got very thick, I was a little worried about it goin...read more

posted by

Klago

on 10/23/2007

time

prep:

15 min

total:

45 min

servings

total:

4 servings, 4 meatballs each

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what you need

can (28 oz.) diced tomatoes, undrained

medium jalapeño pepper, halved, seeded and finely chopped

clove garlic, minced

tsp. adobo seasoning

lb. ground beef

1/2

cup cooked long-grain white rice

1/4

cup dry bread crumbs

egg, lightly beaten

Tbsp. KRAFT Grated Parmesan Cheese

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

COMBINE tomatoes with their liquid, the peppers, garlic and adobo seasoning in large saucepan. Bring to boil on medium-high heat.

MEANWHILE, mix meat, rice, bread crumbs, egg and cheese. Shape into 16 (2-inch) meatballs. Add to tomato mixture; stir. Reduce heat to medium; cover.

COOK 30 min. or until meatballs are cooked through (160°F), stirring occasionally. Remove 1/2 cup of the tomato sauce just before serving; mix with the sour cream. Return to ingredients in saucepan; stir until well blended.