2 med. onions, sliced
2 cloves garlic, minced
2 tbsp. olive oil
2 lbs. ground beef, seasoned and made into meatballs
1 (16 oz.) Italian style stewed tomatoes
1 (8 oz.) tomato sauce
1 tsp. salt
1/4 tsp. pepper
1/4 c. red wine
1 packet Sazon Goya

In large skillet, saute onions and garlic in oil over medium high heat until onions are tender. Remove onion; set aside. In same skillet, brown meatballs evenly, drain excess fat and oil. Combine all ingredients, except wine for 30 minutes. Stir in wine. Cook uncovered over low heat about 10-15 minutes longer until meat is tender, turning occasionally. Serve over rice.