12926 Spicy Meatballs Serves 12 (4 meatballs per person) Wed Aug 06 08:11:59 -0700 2008 Tue Feb 03 15:11:02 -0800 2009 Licensed http://www.chow.com/recipes/12926 Tue, 03 Feb 2009 23:11:02 GMT Meatballs are eaten throughout Latin America, and this version from Paraguay is typical of the common method of cooking them, first sautéing and then braising them in a sauce. Green jalapeños will produce a spicier version of this dish.

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  • All advance preparation may be found in the ingredient list.
  • Heat the oil in a large pot and sauté the onion, garlic, bell pepper, and jalapeño until the onion is translucent.
  • Add the bay leaf, comino, oregano, sugar, salt and pepper, stock, tomato purée, and cayenne. Simmer for 15 minutes.
  • Remove the bay leaf and purée the sauce in a food processor or blender. Keep warm.
  • Combine the beef, salt, pepper, garlic, breadcrumbs, oregano, comino, and beaten eggs in a bowl and mix thoroughly. If the mixture seems too dry, add a little milk or stock to moisten.
  • Roll into 48 balls 1 inch [2.5 cm] in diameter and dust in flour.
  • Sauté the meatballs in oil until lightly browned. Drain on paper towels. Bring the sauce to a simmer, add the meatballs, and cook 15 minutes.
  • Serve 4 meatballs per person, in small bowls topped with liberal amounts of sauce.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 1½ tablespoons [25 mL] olive oil

    ]]>     1 medium onion, minced

    ]]>     2 garlic cloves, minced

    ]]>     ½ red bell pepper, seeded and minced

    ]]>     1 ripe red jalapeño chile, seeded and minced

    ]]>     1 bay leaf

    ]]>     ½ teaspoon [3 mL] comino (ground cumin)

    ]]>     ½ teaspoon [3 mL] dried oregano, crumbled

    ]]>     ½ teaspoon [3 mL] sugar

    ]]>     Salt and pepper to taste

    ]]>     1 cup [240 mL] beef stock

    ]]>     3 cups [720 mL] tomato purée

    ]]>     1 teaspoon [5 mL] cayenne

    ]]>     1½ pounds [675 g] lean ground beef

    ]]>     1 teaspoon [5 mL] salt

    ]]>     ½ teaspoon [3 mL] black pepper

    ]]>     4 garlic cloves, minced

    ]]>     1 cup [240 mL] plain breadcrumbs

    ]]>     ½ teaspoon [3 mL] dried oregano

    ]]>     ½ teaspoon [3 mL] comino (ground cumin)

    ]]>     2 eggs, beaten

    ]]>     Flour, for dusting

    ]]>     Vegetable oil, for sautéing

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