Mexicali Meatballs

This is so good! Lots of flavour. The meatballs are a wonderful texture. There is lots of sauce, so serve plenty of rice, pasta, etc., to catch it.

• Ready In: 1 hr
• Serves: 4
• Yields: 30-35 meatballs

Ingredients

• Meatballs

• 12  unsalted saltine crackers
• 1⁄2 teaspoon salt
• 1 1⁄2 teaspoons chili powder
• 1  pinch red pepper flakes
• 2  tablespoons milk
• 1  egg, beaten
• 1  tablespoon  minced onion
• 1  tablespoon  minced green pepper
• 1  lb lean ground beef
• 1  tablespoon  vegetable oil

• Sauce

• 1  tablespoon  vegetable oil
• 1  clove garlic, minced
• 1⁄4 cup onion, finely chopped
• 1⁄4 cup celery, finely chopped
• 1 1⁄2 tablespoons all-purpose flour
• 1 (10 ounce) can beef broth
• 1 (10 ounce) can water
• 3⁄4 cup tomato sauce
•  pepper, to taste
• 1  teaspoon chili powder
• 1⁄2 teaspoon ground cumin

Directions

1. For meatballs: Make crumbs of crackers.
2. Combine crackers, salt, chili powder, pepper flakes, milk, and egg.
3. Stir in onions and green pepper.
4. Add ground beef and mix well.
5. Form into 30-35 meatballs.
6. Heat oil in a skillet.
7. Add meatballs and fry over medium heat until done.
8. Remove from pan.
9. Drain grease from pan and wipe out with a paper towel.
10. For the sauce: Heat oil in same skillet meatballs were cooked in.
11. Saute garlic, onion, and celery until soft.
12. Stir in the flour.
13. Gradually stir in the beef broth, stirring well.
14. Stir in tomato sauce, chili powder, cumin, and pepper.
15. Cook until well combined and bubbly.
16. Add meatballs.
17. Simmer, uncovered, 15-20 minutes, until sauce is a suitable consistency.