Mexican Meat Balls
1 pound lean ground beef
1/2 cup fine dry bread crumbs
2 medium onions, finely chopped
3 cloves garlic, minced
1 tsp. ground coriander
1/2 tsp. salt
1/4 tsp. pepper
2 eggs, slightly beaten
1 can (14 1/2 oz.) tomatoes, cut up
28 oz. tomato sauce
3 tsp. chili powder
Hot butter noodles or rice
Mix together beef, bread crumbs, 1 of the chopped onions, 2 cloves of garlic, spices, and eggs. Shape into meat balls about 1 1/4 inches in diameter. In a 4- or 5-quart kettle with tight-fitting lid, put the tomatoes, tomato sauce, the remaining onion and garlic, and the chili powder. Cover and simmer 5 minutes. Drop the meat balls into the hot tomato sauce; cover and simmer for 45 minutes.
Serves 4