Mexican Meatballs

These Mexican meatballs are a delicious dish of Mexican food. A variety of dishes can accompany them. They are tasty, juicy, and straightforward to prepare.

Mexican Meatballs

INGREDIENTS FOR THE MEATBALLS

  • 500 g minced beef
  • 500 g of minced pork
  • 4 slices of bread
  • 1 onion
  • 3 eggs
  • 2 tablespoons of chopped mint or mint
  • Milk
  • Olive oil

INGREDIENTS FOR THE SAUCE

  • 300 g of crushed tomato
  • 1 onion
  • 2 carrots
  • 200 g of mole paste
  • 30 g of dark chocolate
  • 600 ml of chicken broth
  • Olive oil

MEXICAN MEATBALLS ELABORATION

1- You chop the bread and put it to soak with milk. You cook two eggs in water for 10 min.
2- You chop the onion from the meatballs and put it in a pan over medium heat with oil until it is poached (about 10 minutes).
3- Mix the meat, the poached onion, the drained bread, the mint, and a raw egg in a bowl. You knead well with your hands until everything is well mixed.
4- You chop the boiled eggs.
5- You form the meatballs with wet hands. You press with your thumb in the center, you put a little boiled egg inside, and you reshape them so that it is inside.
6- Fry the meatballs in a casserole or frying pan with plenty of boiling oil. You don’t have to keep them for a long time; it’s just a matter of browning them because they will finish cooking inside in the sauce.
7- You discard most of the oil and sauté the finely chopped onion and carrots from the sauce in the same container.
8- When they are soft, add the tomato and let it lose all its liquid. When the sauce is very thick, you add the mole paste and the chicken broth little by little. You are stirring until reaching the thickness you like (it can be modulated by adding more pasta or broth to taste).
9- Add the meatballs to the sauce, and cook covered over low heat for about 10-15 minutes.
10- You remove from the heat, add the chopped chocolate, let it melt, and mix well, shaking the pan. You adjust the salt and serve.

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