Summary

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

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Instructions

1. Dice the onions, wash, dab and chop the coriander and parsley, crush a large handful of tortilla chips into crumbs.
2. 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.
3. 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.
4. 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.
5. Then add the meatballs and simmer for another 10 minutes over low heat until the meatballs are through.
6. Fried sweet potato cubes or rice go well with it.