Recipe Details

Summary

Name: Mexican Meatballs

Category: Mexican

1 beaten egg

3/4 cup soft bread crumbs

1/4 cup milk

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp dried oregano

1 lb. ground beef

1/2 lb. ground pork

24 pimento stuffed olives

1 - 16 oz. can tomatoes, cut up

1/2 cup water

1/4 cup chopped onion

2 tsp. instant beef bouillon

1 clove garlic, minced

1/4 tsp. dried oregano, crushed

bottled hot pepper sauce

In a bowl, combine egg, bread crumbs, milk, salt, pepper and

oregano; mix well. Add beef and pork; combine thoroughly. Shape

meat mixture into 24 meatballs around the 24 olives. Set aside.

In 10 inch skillet, combine undrained tomatoes, 1/2 cup water,

onion, bouillon granules, garlic, 1/4 tsp. oregano, and bottled

hot pepper sauce. Bring to boil; simmer uncovered for 15 minutes.

Drop meatballs into sauce, cover and simmer about 30 minutes or

UNtil meatballs are done. Remove meatballs from sauce, cover and

keep warm. Skim excess fat from sauce. Boil sauce about 10

minutes to reduce mixture to 1-1/2 cups. Serve over meatballs.

Makes 6 servings.