Prep 45 mins
Cook 15 mins
I got this recipe from a mexican cookbook and I use it all the time. My boyfriend is a huge fan of this dish and wants me to make it every night!!
- 8 ounces ground pork
- 8 ounces ground beef (I use beef) or 8 ounces ground lamb (I use beef)
- 6 tablespoons cooked rice or 6 tablespoons tortilla chips, crush
- 1 egg, lightly beaten
- 1 1⁄2 finely chopped onions
- 5 garlic cloves, finely chopped
- 1⁄2 teaspoon ground cumin
- 1 pinch ground cinnamon
- 2 tablespoons raisins
- 1 tablespoon dark brown sugar
- 1 tablespoon cider vinegar or 1 tablespoon wine vinegar
- 14 ounces canned tomatoes, drained & chopped
- 12 ounces beef stock
- 1 -2 tablespoon mild chili peppers or 1 -2 tablespoon dried ancho chile powder
- 1 tablespoon paprika
- 1 tablespoon chopped fresh parsley or 1 tablespoon of fresh mint
- 2 tablespoons vegetable oil
- 2 sweet potatoes, peeled, cut small chunks
- salt and pepper
- grated cheese, to serve
- Mix meat with rice or crushed tortilla chips, egg, half the onion, half the garlic, cumin, cinnamon, and raisins.
- Divide the mixture into even-sized pieces and roll into balls. Fry the balls in a non-stick skillet over med. heat, adding a tiny bit of oil if necessary to help them brown. Remove from the pan, set aside.
- Place the brown sugar in a blender or food processor with the vinegar, tomatoes, stock, chili powder, paprika, and remaining onion and garlic. Process, then stir in the chopped fresh herbs. Set aside.
- Heat the oil in the cleaned skillet, add the sweet potatoes, and cook till tender and golden. Pour in the blended sauce and add the meatballs.
- Cook for about 10 min until the meatballs are heated through and the flavors have combined. Season with salt and pepper. Serve with grated cheese if desired.