Mexican meatballs

Mexican meatballs

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g steak, minced
35g polenta
1 egg
1 garlic clove, crushed
1 small onion, finely chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Chilli tomato sauce

Quantity Ingredient
30g butter
1 small onion, chopped
1 garlic clove, crushed
2-3 tablespoons chilli powder, or to taste
750ml tomato juice
1 teaspoon dried oregano
salt

Method

  1. Combine all ingredients for meatballs and shape into balls about 2.5 cm in diameter.
  2. To make chilli tomato sauce, melt butter in a large saucepan, add onion and garlic and cook gently until lightly browned. Add chilli powder and stir for a few seconds. Stir in tomato juice, oregano and salt. Simmer for 10 minutes.
  3. Drop meatballs into simmering sauce, cover and simmer for 10 minutes longer, or until meatballs are cooked. Serve with rice or cornbread.

Note

  • Chilli tomato sauce can be used with barbecued meats, or as a dipping sauce for cocktail meatballs or sausages. This recipe makes about 750 ml sauce.
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