Mexican Meatballs in Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g minced beef
- 2 tablespoon breadcrumbs
- 2 Table spoons milk
- 2 egg (s)
- 1 large onion (s), finely diced
- 0.5 ½ bell pepper (s), green, diced into small pieces
- 4 teaspoons oil
- 2 teaspoons flour
- 2 cans tomato (s), peeled (400g each)
- 2 tablespoon almond (s), ground
- salt
- pepper
- Cayenne pepper
- Caraway seeds, ground
- Oregano, dried
Print Recipe
Pin Recipe Instructions
- Mix the minced meat, breadcrumbs, milk and egg and season with salt, black pepper and herbs to taste. Then shape small balls out of this mass.
- Let the onion become translucent in hot oil, briefly fry the paprika, sprinkle with flour and sweat briefly while stirring. Mix in the tomatoes with the juice and mash them.
- Season the sauce with salt and cayenne pepper, reduce a little over high heat and add the meatballs. Cover and cook for about 30 minutes over low heat. (Possibly turn the balls once)
- Stir the almonds into the sauce, bring to the boil again, season to taste and serve with croquettes, pancakes, tacos, etc.!
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