Mexican Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 600 g minced meat
- 1 teaspoon ground cumin
- 2 cloves garlic, chopped
- 3 egg (s)
- 40 g breadcrumbs
- marjoram
- salt and pepper
For the sauce:
- 3 small peppers, hot or chili peppers
- 2 cans tomato (s), chunky or
- 7 large tomato (s), peeled
- 250 ml broth
- 2 cloves garlic
- 1 tablespoon oregano
- 2 tablespoon oil (corn oil)
- Spice mix (Chili-Con-Carne spice)
- salt and pepper
- cumin
Print Recipe
Pin Recipe Instructions
- Puree the peppers with the tomatoes, the stock, the garlic and the spices. Heat the oil in a tall saucepan and add the puree. Bring to the boil carefully.
- Meanwhile, mix the minced meat with the remaining ingredients and season to taste. Shape the mixture into small balls.
- Put the balls in the sauce and cook (at least 40 minutes, however: the longer the cooking time, the better the sauce!). Finally, season the sauce to taste and serve. Rice and salad go well with it.
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