Now That's a Spicy Meat-A-Ball!! ( Meatball )

Submitted by Cynna

"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!"

 

• Ready In: 2hrs 20mins
• Ingredients: 17
• Yields: 20-25 meatballs
• Serves: 8

ingredients

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

directions

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!

Reviews

[Halliy]

They stuck together wonderfully. I subbed some dried corriander because i didnt have any cilantro. I think the cilantro would have brought to it what i thought was missing. It was flavorful but not hot (spicy). and i only cooked an hour. Too hungry and anxious. Thank you!