Recipe for cooking little latin meatballs
Recipes from Peru, Brazil and South America :: South American Main Dish Meats
2 jalapeño peppers 1 lb. ground beef 1 egg 1/2 c. dry bread crumbs 1/4 c. milk 1/4 c. shredded Monterey jack cheese 1 small onion, finely chopped 1 tsp. salt 1/4 tsp. pepper Salsa Remove stems, seeds and membranes from peppers; chop peppers. Mix peppers, beef, egg, bread crumbs, milk, cheese, onions, salt and pepper. Shape mixture into 1-in. balls. Place in an ungreased 13 x 9-in. baking dish. Bake uncovered or without a lid at 400 degrees fahrenheit until brown, 15 to 20 mins. Serve with salsa. Makes 36 meatballs. Salsa
1 (8 ounce) can tomato sauce
1 med. tomato, chopped
2 cloves garlic, finely chopped
2 Tbsp. snipped parsley
1 Tbsp. vinegar
1/8 tsp. ground cumin
1/8 tsp. salt Heat all ingredients.
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