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Main dishes

Creamy Tomato Meatballs

Creamy Tomato Meatballs recipe
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

1
can  (28 oz.) diced tomatoes, undrained
1
 jalapeño pepper, seeded, finely chopped
1
clove  garlic, minced
1
tsp.  adobo seasoning
1
lb.  lean ground beef
1/2
cup   cooked long-grain white rice
1/4
cup  dry bread crumbs
1
 egg, beaten
1
Tbsp.  KRAFT Grated Parmesan Cheese
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

BRING first 4 ingredients to boil in large saucepan on medium-high heat, stirring occasionally. Meanwhile, mix meat, rice, bread crumbs, egg and cheese; shape into 16 (2-inch) meatballs.

ADD meatballs to tomato mixture; stir. Cover; simmer on medium-low heat 30 min. or until meatballs are done (160ºF), stirring occasionally.

REMOVE about 1/2 cup of the sauce; mix with sour cream. Return to pan; stir until blended.

GOYA is a registered trademark of Goya Foods, Inc.

Kraft Kitchens Tips

Serving Suggestion
Serve this main dish with a mixed green salad for a tasty weekday meal.
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