Ingredients
1 pound ground beef1 egg0.333 cup yellow cornmeal0.333 cup water1 teaspoon hot pepper sauce6 tablespoons chopped cilantro4 cups Swanson® Beef Broth (Regular or 50% Less Sodium)1.333 cups Pace® Chunky Salsa1 can (14 1/2 ounces) diced tomatoes3 cloves garlic, minced0.75 cup uncooked long grain white rice
Instructions
Mix the beef, egg, cornmeal, water, pepper sauce and 3 tablespoons chopped fresh cilantro leaves in a large bowl. Shape the beef mixture firmly into 24 meatballs.Stir the broth, salsa, tomatoes, garlic, rice and meatballs in a 6-quart slow cooker.Cover and cook on LOW for 7 to 8 hours or until the rice is tender and the meatballs are cooked through. Sprinkle with the remaining cilantro before serving.
Print
