Gaby's Mexican Albondigas (meatballs)

1/4  cup		medium onion, chopped
1/2  lb.		ground chuck
1/4  cup		bread crumbs
1		egg
4  tablespoons		milk to moisten bread crumbs.
1/2  teaspoon		salt
1  pinch		Ground pepper to taste
1/4  cup		raisins - divided
8  ounces		Hunts tomato sauce
8  ounces		water
1  teaspoon		med bay leaf
2  teaspoons		Oil- Great Value Canola Oil

Tip: Click on the ingredient links to learn the nutritional information for all the Gaby's Mexican Albondigas (meatballs) ingredients. The serving size for any ingredient in Gaby's Mexican Albondigas (meatballs) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Mix together the ground chuck, egg, milk, 3/4 of the raisins and the bread crumbs with your hands til completely blended.

In roomy saucepan, heat the canola oil until hot. Add the onions and cook for about five minutes. Add the tomato sauce and allow to sizzle for a bit. Then add the water and the bay leaf. Bring to a fast boil.

As soon as the sauce is boiling, start forming meatballs about two inch diameters and drop them into the boiling sauce one at a time until all meat is used. Drop the remaining raisins into the sauce and reduce heat to fast simmer. Cook a minimum of 20 minutes, then taste the sauce. If it needs additional salt, add now. Sauce will thicken as it cooks, so be careful that it doesn't dry out. Add more water, 1/2 cup at a time if needed.

Serve over hot, steamed rice or in roll, or in tortillas.