Cooking Directions

• 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.

Ingredients

• 1 pound ground beef
• 1 egg
• 0.333 cup yellow cornmeal
• 0.333 cup water
• 1 teaspoon hot pepper sauce
• 6 tablespoons chopped cilantro
• 4 cups Swanson® Beef Broth (Regular or 50% Less Sodium)
• 1.333 cups Pace® Chunky Salsa
• 1 can (14 1/2 ounces) diced tomatoes
• 3 cloves garlic, minced
• 0.75 cup uncooked long grain white rice