Thursday, July 22, 2010

Little Latin Meatballs (Recipe from Cuba)

For the meatballs:
1 jalapeno chopped
500gr ground Beef
1 egg
1/2 cup bread crumbs
1/4 cup milk
1/4 cup cheese (easy melting, e.g. edam) -- grated
1 small onion -- grated
1 teaspoon salt
1/4 teaspoon pepper
For the salsa:
2 cups of fresh tomato salsa
1 small onion -- grated
½ teaspoon salt
1/2 teaspoon sugar
½ teaspoon pepper powder
2 tablespoons olive oil
½ cup mint thinly chopped
Mix all the ingredients for the meatballs together. Form the meatballs, taking a small portion of the mixture in your palms every time. Make sure that the meatballs you create are not too thick or too small. Make sure all of them have approximately the same size so that they would need the same time to cook. Cook the meatballs uncovered in a 200oC preheated oven for 20-25 minutes or until they get a brownish color.
In the meantime mix all the ingredients for the salsa in a bowl, cover and chill for at least one hour. Serve the salsa as dipping sauce on the side. Enjoy!