Mexican Meatballs

Ingredients:

• 1 lb ground buffalo (ground beef is easy substitute)
• 1/2 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 bunch fresh parsley leaves, finely chopped
• 1/2 cup white rice (plus 1/2 cup water)
• 1 tsp ground cumin
• 1 tsp ground Mexican oregano
• 1 tsp ground paprika
• Kosher salt and ground black pepper
• 1 lb baby potatoes, halved
• 1 1/2 cups prepared tomato salsa
• 1/2 cup water

Directions:

1. Preheat oven to 400° F.
2. Add the 1/2 cup of white rice to a pan with 1/2 cup of water and let boil for 10 minutes to partially cook the rice. Set aside to cool.
3. Add all of the meatball ingredients; buffalo, onion, garlic, parsley, 1/4 cup cooked rice, spices, 1 tsp salt, and 1/2 tsp black pepper, in a large bowl and mix well.
4. Once combined, form balls that are approximately 1 inch in diameter, and place on a baking sheet. Bake for about 15 minutes or until browned on the outside.
5. Heat a large skillet over medium heat. Add the salsa, 1/2 cup of water, and potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes or until potatoes are fork tender.
6. Add additional salt and pepper to taste and remaining cooked rice. Add baked meatballs and their juices. Let simmer for approximately 10 minutes longer until the meatballs are completely cooked through.