Combine Ground Beef, cracker crumbs, egg, 2 tablespoons cilantro and water in large bowl, mixing lightly but thoroughly. Divide beef mixture into 12 2-inch meatballs. Set aside.
Cooking Tip: To make cracker crumbs, place crackers in food-safe plastic bag; close bag securely, squeezing out air. Crush crackers with rolling pin to form fine crumbs. Six to seven 2 x 2-inch crackers make about 1/4 cup crumbs.
Combine tomato sauce and peppers in stockpot; bring to a boil. Add meatballs. Reduce heat; cover and simmer 14 to 16 minutes, stirring halfway through cooking time to cover meatballs with sauce and ensure even cooking.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Serve over rice, as desired. Garnish with cilantro, if desired.
Nutrition information per serving: 394 Calories; 144 Calories from fat; 16g Total Fat (6 g Saturated Fat; 7 g Monounsaturated Fat;) 129 mg Cholesterol; 715 mg Sodium; 34 g Total Carbohydrate; 2.3 g Dietary Fiber; 27 g Protein; 4.8 mg Iron; 6.4 mg NE Niacin; 0.5 mg Vitamin B6; 2.3 mcg Vitamin B12; 6.1 mg Zinc; 27.8 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.