Now That's a Spicy Meat-A-Ball!! ( Meatball ) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 15 |
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A mexican-flavored meatball. Smoky, spicy, zippy and fresh. Delicious served with penne pasta and my Cilantro-Cumin Bechamel Cilantro-Cumin Bechamel. You can simmer these in beef broth as I listed or you can simmer them in a sauce of your own choosing. I save the beef broth and freeze it to use as a soup base. Mmmm! Ingredients:
1 lb ground beef |
1/2 small onion, minced |
1 garlic clove, minced |
1/4 cup fresh cilantro, finely chopped |
2 tablespoons ground cumin |
1 teaspoon chili powder |
1/8 teaspoon turmeric |
1/4 teaspoon cayenne pepper |
1/2 teaspoon dried parsley |
1/2 teaspoon dried oregano |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 cup plain breadcrumbs |
1 egg |
1/4 cup milk |
2 cups beef broth |
1 cup water |
Directions:
1. Mix all ingredients (except water and beef broth) in a large bowl by hand.
2. Roll meatballs to about the size of a golf ball.
3. Add water and beef broth to a large pot and bring to a simmer.
4. Drop in the meatballs.
5. Simmer for about 2 hours.
6. When done, drain meatballs and serve.
7. You may either discard the broth or use it to make a soup.
8. Enjoy!
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