Mexican meat balls
Delicious served with Mexican rice and soft corn tortillas.
Ingredients
1 pound meat (ground meat)
1⁄2 onion (finely chopped)
1 teaspoon ajwain (ground)
2 teaspoons oregano (dried oregano)
4 tablespoons cooking oil (vegetable oil)
1 can tomato (chopped tomatoes, 16 oz can)
1 tablespoon tomato paste
1⁄2 cup broth (meat or chicken broth)
salt (to taste)
Instructions
- Combine in a bowl the ground meat with the powdered coriander and half the dried oregano.
- Season with salt and form into small balls.
- Heat oil in a pan and brown the meat balls.
- Add the chopped tomatoes, tomato paste, the broth and the rest of the oregano. Bring to the boil.
- Lower the heat, cover and simmer for 30 minutes, or unitl the meat is cooked and the sauce has thickened.
- Serve warm.
Yield
4 servings
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Notes
Use ground beef, ground pork, or a combination of beef and pork mince. For leaner meat balls, use ground turkey meat.
Very lean ground beef may be tricky to shape into balls, adding 1 small egg will bind the meat.
Source
easy, stew
meat, main course
Mexican food recipes
Food in America
Food in America