Viggas Mexican meatballs
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Viggas Mexican meatballs
Bread | ||
Sour cream | ||
Guacamole | ||
Coriander | ||
Olive oil | ||
Pepper | ||
Salt | ||
0.5 | tsp | Smoked paprika |
0.5 | tbsp | SPID comments |
1 | Eggs | |
1 | can | Skinned tomato |
1 | tsp | Honey |
1 | Onion | |
1 | tbsp | Oregano |
1 | tbsp | Sweet chili |
1 | tsp | Encountered spid comments |
15 | Sliced pickled jalapenos | |
2 | Chillies | |
2 | clove | Garlic |
3 | can | Beans |
3 | tbsp | Wheat flour |
3 | Bay leaves | |
3 | Sun-dried tomatoes | |
500 | g | Minced beef |
Instructions for Viggas Mexican meatballs
To prepare the Viggas Mexican meatballs recipe, please follow these instructions:
Grate onions and beans to the meatballs and chop jalapenos well. Mix all the ingredients of the meatballs thoroughly and form the meatballs.
Chop the onions to the beans roughly and sauté them in olive oil, together with the cumin sauce. Chop the garlic and chop the chilli in slices. Add the remaining ingredients to the beans and simmer while the meatballs are done.
Pour the meatballs into a little olive oil and throw them on top of the beans and simmer for 10 minutes.
Server with Good Bread and Cream fraiche, Guacamole and Coriander.
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