Meatball burrito (Burrito de Albondigas)

• Combine the ground meat, egg, salt and pepper until fully integrated. Shape into small meatballs (about the size of a golf ball). Reserve. • Place tomatoes, water and Oaxaca paste on a blender. Blend until pureed. • Heat oil in a deep pot over medium heat. Add the Oaxaca mixture and cook for 5 minutes. Taste sauce and season with salt if necessary. Add meatballs one by one, cover and cook under medium heat for 15 minutes or until fully cooked. • Meanwhile, warm the rice and flour tortillas. • Cut each meatball in 3-4 pieces about ½” wide. Spread a tablespoon of rice over the center of the tortillas. Top rice with meatball pieces and a spoonful of the sauce. Roll up, tucking in one end. Provecho!