A mexican-flavored meatball. Smoky, spicy, zippy and fresh. Delicious served with penne pasta and my Cilantro-Cumin Bechamel Recipe #168658. You can simmer these in beef broth as I listed or you can simmer them in a sauce of your own choosing. I save the beef broth and freeze it to use as a soup base. Mmmm!

Ingredients

8 serv.

lb ground beef↗1
small onion, minced↗1⁄2
garlic clove, minced↗1
cup fresh cilantro, finely chopped↗1⁄4
tablespoons ground cumin↗2
teaspoon chili powder↗1
teaspoon turmeric↗1⁄8
teaspoon cayenne pepper↗1⁄4
teaspoon dried parsley↗1⁄2
teaspoon dried oregano↗1⁄2
teaspoon salt↗1
teaspoon ground black pepper↗1⁄2
cup plain breadcrumbs↗1⁄2
egg↗1
cup milk↗1⁄4
cups beef broth↗2
cup water↗1

Step-by-step instructions

1
Mix all ingredients (except water and beef broth) in a large bowl by hand.
2
Roll meatballs to about the size of a golf ball.
3
Add water and beef broth to a large pot and bring to a simmer.
4
Drop in the meatballs.
5
Simmer for about 2 hours.
6
When done, drain meatballs and serve.
7
You may either discard the broth or use it to make a soup.
8
Enjoy!

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App