Texas-Style Meatballs

Name: Texas-Style Meatballs
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: 1 chile chilpotle, available in Spanish markets, or 2 tablespoons chili powder; ¼ cup finely chopped fresh coriander leaves, optional; 1 very small zucchini; ¼ teaspoon crumbled dried oregano; ½ pound ground sirloin, or a mixture of ground beef and pork; 2 cups chopped, peeled, and seeded ripe tomatoes or crushed imported canned tomatoes; Chopped coriander leaves for garnish, optional; 2 tablespoons safflower, corn, or peanut oil; 2 teaspoons finely minced garlic; 1¼ cups finely chopped onions; 1 egg; ½ teaspoon ground cumin; Freshly ground pepper to taste; Salt to taste, if desired

Preparation info

Yield:
4
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

½ pound ground sirloin, or a mixture of ground beef and pork
1 very small zucchini
2

Americas
United States
Dinner
Gluten-free
Spicy

Method

Put the meat into a mixing bowl.
Trim off the ends of the zucchini and cut it into slices about ⅛ inch thick. Stack the slices and cut them into strips about ⅛ inch wide. There s