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Mexican Meatballs


Mexican Meatballs


2 tsp of sugar
2 tsp of Tabasco sauce
2 tablespoons of tomato paste
400 g of tomato
150 g of corn
1 can of beans
30 ml Oil
500g minced meat
1 egg
150 g cooked semolina
5 cloves of garlic
salt to taste
pepper to taste


Mix pre-cooked semolina, egg, minced meat, season to taste, stir and form meatballs medium sized.

Saute onion and garlic until golden, add the tomato puree, chopped tomatoes, stir and allow sauce to thicken for 5-6 minutes.

Add sugar, corn, Tabasco sauce and drained beans.

Season to taste and simmer on low heat for 5-8 minutes.

Serve meatballs poured with the sauce and sprinkled with chopped dill or parsley.

About Violet Alex

Violet Alex

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