Mexican Meatballs in Spicy Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 6 tablespoon tortilla chips, crushed
- 1 ½ onion (s)
- 5 clove (s) garlic
- 1 egg (s)
- 0.5 teaspoon ½ cumin, ground
- 1 pinch (s) cinnamon
- 400 g tomato (s), chunky, from the can
- 150 ml beef broth
- 1 tablespoon wine vinegar or apple cider vinegar
- 1 tablespoon chili powder
- 1 tablespoon paprika powder, mild
- 1 tablespoon coriander, fresh, chopped
- 1 tablespoon parsley, fresh, smooth, chopped
- salt and pepper
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Dice the onions, wash, dab and chop the coriander and parsley, crush a large handful of tortilla chips into crumbs.
- Put the minced meat, egg, the tortilla crumbs, half of the onions, 2 1/2 pressed garlic cloves, cumin, cinnamon and a little pepper and salt in a bowl and mix well together.
- Shape the mass into balls of the same size and fry briefly on all sides in a little oil in a coated pan. Remove the fried balls from the pan and set aside.
- In the same pan, bring the chunky tomatoes with the beef stock, the vinegar, the remaining onions and pressed garlic, chilli, paprika, coriander and parsley to the boil and simmer for 5 minutes. Season to taste with salt and pepper.
- Then add the meatballs and simmer for another 10 minutes over low heat until the meatballs are through.
- Fried sweet potato cubes or rice go well with it.
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