Appetizer Meatballs
Botana de AlbondigasOne year, my husband and I rented a villa in Puerta Vallarta, and our delightful cook made these meatballs to dip into a spicy fresh tomato salsa, to accompany our cocktails. Here, little Mexican meatballs are simmered in broth instead of being fried. They are usually served warm with a fresh red or green salsa on the side for dipping.
Equipment
- toothpicks
Ingredients
Makes about 24 meatballs
- 1½ pounds ground beef
- ½ small white onion finely chopped
- ¼ cup bread crumbs
- 1 large egg beaten
- 1 tablespoon finely chopped fresh mint
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper or to taste
- ¼ cup prepared canned tomato sauce
- Fresh Salsa Mexicana or purchased
- 4 cups canned beef broth diluted with ½ cup water
Instructions
- In a large bowl, mix all of the ingredients together, except the tomato sauce and broth.
- With clean hands work the mixture together.
- Add just enough tomato sauce to hold the mixture together, making it moist but firm.
- Form into small meatballs 11⁄2-inch in diameter.
- In a saucepan, bring the broth to a boil.
- Reduce the heat to medium-low and add the meatballs.
- Simmer about 25 minutes to completely cook meatballs.
- Remove the meatballs to a serving dish.
- Place a bowl of fresh salsa on the side.
Notes / Tips / Wine Advice:
Serve with toothpicks.
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