Mexican meatballs

( 30 pcs)


2 slices white bread

4-6 tablespoons milk

500 gr convert conversionmixed ground beef and pork

1 small onion or shallot

1 beaten egg

1 teaspoon cumin seeds

2 tablespoons fresh coriander

pepper and salt

1 liter convert conversionbeef bouillon

1 small can tomato paste (70 gr)

fresh coriander

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's Recipe pages - recipe ground beef, Mexico, barbecue/grill/roasting

How to prepare:

Soak the crustless bread in some milk till the bread is soft and squeeze as much milk from the bread as possible. Mix with ground beef, grated onion, beaten egg, cumin and chopped coriander. Add pepper and salt (the mixture must remain a little moist). Mix well and make 30 meatballs.

Mix bouillon and tomato paste in a sauce pan and bring the broth to a boil.

Add the meatballs. Lower the heat and simmer in 20 minutes well done.

Serve the meatballs on cocktail skewers. Garnish with fresh coriander.

Serve with tomato pepper sauce.

First published: April 12, 2003, Netherlands
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