Mexican Meatballs Recipe

Name: Mexican Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 3/4 pounds, 1/4 ounces, weight Lean Minced Beef; 2 Tablespoons Oregano; 1 teaspoon Ground Cumin; 3 cloves Garlic, Peeled And Crushed; 1 teaspoon Salt; Black Pepper, To Season; 1 whole Large Egg, Beaten; 6 Tablespoons Flour, To Lightly Coat The Meatballs; Olive Oil, For Frying; 2 whole Shallots, Chopped; 3/4 pounds, 38 ounces, weight Passata; 5-13 ounces, weight Tinned Chopped Tomatoes; 1/2 teaspoons Thyme; 1/2 teaspoons Oregano; 1/2 teaspoons Ground Cumin; Tortilla Wraps, Grated Cheddar And Guacamole, To Serve

Servings: persons

1- 3/4 pounds, 1/4 ounces, weight Lean Minced Beef
2 Tablespoons Oregano
1 teaspoon Ground Cumin
3 cloves Garlic, Peeled And Crushed
1 teaspoon Salt
Black Pepper, To Season
1 whole Large Egg, Beaten
6 Tablespoons Flour, To Lightly Coat The Meatballs
Olive Oil, For Frying
2 whole Shallots, Chopped
3/4 pounds, 38 ounces, weight Passata
5-13 ounces, weight Tinned Chopped Tomatoes
1/2 teaspoons Thyme
1/2 teaspoons Oregano
1/2 teaspoons Ground Cumin
Tortilla Wraps, Grated Cheddar And Guacamole, To Serve

1
First, make the meatballs.
2
Break the minced beef up into a large bowl.
3
Add the oregano, cumin, garlic, salt and black pepper and stir well with a fork then mix well with your hands.
4
Add the egg and mix well again, then form the mixture into meatballs.
5
I got 30 meatballs out of the mixture.
6
Coat the meatballs lightly in flour and tap off any excess.
7
In a large pan (I used a wok), heat a little olive oil over a medium high heat and brown the meatballs all over.
8
You want to brown them but not cook them through; they will finish cooking in the sauce.
9
You may need to cook them in batches.
10
Remove to a plate and set aside.
11
Wipe the pan or wok with kitchen paper to get rid of any excess oil.
12
In the same pan, make the sauce.
13
Heat a little more oil over a medium heat and fry the shallots for 4-5 minutes until soft.
14
Add the passata and chopped tomatoes and stir well.
15
Add the thyme, oregano, cumin and black pepper.
16
Once the sauce is heated, add the meatballs and simmer for 10 minutes.
17
Serve with tortilla wraps, cheddar and guacamole.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1- 3/4 pounds, 1/4 ounces, weight Lean Minced Beef, 2 Tablespoons Oregano, 1 teaspoon Ground Cumin, 3 cloves Garlic, Peeled And Crushed, and more.

Yes, Mexican Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Meatballs

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