Mexican meatballs with spicy tomato sauce
Bread: 1 slice, 1 day old.
Cream: 3 tbsp/1.5 oz
Onion: 1, peeled and finely chopped.
Olive oil: 1 tbsp/0.5 oz
Beef: 500g/17.6 oz, ground
Eggs: 1
Parsley: 2 tbsp/1 oz fresh, chopped.
Lemon zest: a little
Salt
Pepper: freshly ground
Shallots: 2, peeled and finely chopped.
Garlic: 1 clove, peeled and finely chopped.
Tomatoes: 400g/14.1 oz, chopped
Red chilli peppers: 2, deseeded and chopped.
Tomato paste: 1 tbsp/0.5 oz
Olive oil: 4 tbsp/2 oz
Red wine: 200ml/6.7 oz
Chervil: for garnish
Looking for new Mexican dinner ideas? Try this Mexican meatball recipe, prepared with beef and served with spicy tomato sauce: Mexican food with a twist!
To prepare the Mexican meatballs with spicy tomato sauce start softening the bread in the cream and pull apart.
Sauté the chopped onion in the hot oil.
Put the ground beef, egg, parsley, softened bread, cooked onion and lemon zest in a bowl.
Season with salt and pepper. Mix well by kneading.
Form the mixture into small balls.
Sauté the chopped chillies, garlic and onions until transparent.
Stir in the tomato paste and deglaze with the red wine. Bring to a simmer.
Add the tomatoes and continue simmering for approximately 20 minutes. Stir occasionally.
Season with salt and pepper to taste.
Add the meatballs and cover the pan. Allow to steam gently for approximately 10 minutes.
Garnish the Mexican meatballs with the chervil and serve.
What’s the best meat for meatballs?
Beef is traditionally used for Mexican meatballs although you may want to try combining the beef with pork mince, which will add extra flavour and make the meatballs slightly softer. A 50/50 combination works well.
How to serve Mexican meatballs
Mexican food includes a plethora of tasty treats of which meatballs are only one example. Try them served with a dollop of guacamole and sour cream, with fluffy coriander rice, accompanied by corn chips or wrapped in a warm flour tortilla. Whether you want to pair them with a margarita is entirely up to you!
