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

A mexican-flavored meatball. Smoky, spicy, zippy and fresh. Delicious served with penne pasta and my Cilantro-Cumin Bechamel Cilantro-Cumin Bechamel. 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: 2 hrs 20 mins
• Serves: 8
• Yields: 20-25 meatballs

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!