How to make best Mexican Meatballs

It's an easy and simple Mexican meatball recipe that you can make anytime for dinner

 If desired, these meatballs can be eaten with rice, tortillas, corn chips, or even spaghetti.

 

 

INGREDIENTS

• 2 onions, finely chopped
• 1 carrot, peeled and grated
• 1 zucchini, grated
• 3 tbsp olive oil, plus extra for frying
• 3 slices wholemeal bread
• 500g beef mince
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 2 tsp ground cumin
• 1 tsp salt
• 2 garlic cloves, finely chopped
• 500g tomato passata

To serve 

• soft flour tortillas
• shredded iceberg lettuce
• diced red onion
• grated cheese
• Tabasco sauce 

METHOD

 

1- In a small saucepan, heat 1 tablespoon of olive oil over medium heat to form the meatballs. Cook until the veggies release their juice and begin to sauté, adding one of the chopped onions, the carrot, and the zucchini to the pan (about 10 minutes). Allow to cool after removing from the heat.

 

2- Process the bread into coarse breadcrumbs in a small food processor. In a large mixing bowl, combine the breadcrumbs, cooked veggies, meat, paprika, oregano, cumin, and salt. Form large meatballs with moist hands and place on a lined tray. Refrigerate for 20 minutes before serving.

3- (2) tablespoons olive oil and the remaining onion in a large, heavy-bottomed covered casserole dish over medium heat. Fry for a minute before adding the garlic. Cook for another minute before adding the passata and bringing to a low simmer.

 

4- While the tomato sauce is simmering, heat a little olive oil in a frypan and brown the meatballs evenly all over before dropping them into the sauce. Cover and cook for 1 hour on low heat.

 

5- Serve with tortillas, lettuce, onion, cheese and Tabasco.

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