Mexican Meatballs  

Wednesday, January 28, 2009



Ingredients

  • 1 pound lean ground beef
  • 1/4 cup white cornmeal
  • 1 egg, lightly beaten
  • 1 clove garlic
  • 1 small onion, minced
  • 1/2 teaspoon dried oregano, crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Sauce
  • 1 tablespoon butter or margarine
  • 1 small onion, chopped
  • 1 clove garlic
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano, crumbled
  • 3 cups tomato juice
  • salt to taste
Method

Mix meatball ingredients together; shape into small balls about 1/2-inch in diameter. Sauce:
In a large saucepan, melt butter or margarine. Add chopped onion and cook slowly until lightly browned. Add garlic, chili powder, cumin, oregano, tomato juice, and salt to taste. Bring to a boil; drop meatballs into boiling sauce; cover and simmer for about 10 minutes, or until meatballs are cooked.
Serves 4.

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