tex-mex
meatballs
30 minutes - 4 people
Ingredients
2 onions cut in brunoise
2 cloves garlic
1 green pepper cut in brunoise
1 red pepper cut in brunoise
4 tbsp olive oil
600 g minced beef
2 tbsp tomato concentrate
250 ml veal bottom
1 can peeled tomatoes (400 g) cut in brunoise
1 laurel leaf
Heat the olive oil in a pan and fry the minced meat over high heat. Crush with a wooden spoon until it is loose. Add onions, garlic, peppers and chilli pepper.
Add the tomato concentrate and saute about 3 minutes. Pour 150 ml of veal bottom
Add the tomatoes, including the juice. Add the bay leaf, sugar, paprika, cumin, oregano, a little salt and pepper and it's ready