Albondigas with Chile Chipolte

• 2 tsp. salt
• 5 lb. ground beef
• 1 cup rice
• 1 lg. onion, minced
• 2-1/2 clove garlic, minced
• 1-1/2 tomatoes, minced
• 1 tbsp. marjoram
• 1 tbsp. thyme
• 3 tsp. flour
• 3 eggs
• 2 tbsp. oil
• 2-2/3 cup tomato, minced
• 1 md. onion, chopped
• 2 cups chile sauce

1. Add 2 tsp.
2. salt to meat, mix well.
3. Sprinkle 1 cup rice and minced onion, garlic and tomato, marjoram, thyme, flour and eggs well beaten, mix together.
4. Make meat balls (2-inch diameter).
5. Heat fry pan and add oil.
6. Saute 2-2/3 cups tomato, chopped onion and chile sauce until onions are translucent.
7. Boil water.
8. Add sauteed ingredients and salt.
9. Return to a boil and reduce heat to a simmer for 15 minutes.
10. Add meatballs one by one and cook 20 minutes.
11. Skim off fat.

salt, ground beef, rice, onion, clove garlic, tomatoes, marjoram, thyme, flour, eggs, oil, tomato, onion, chile sauce

Taken from www.foodgeeks.com/recipes/1173 (may not work)