abondigas venezolanas (venezuela)

1 Servings
1 pounds Ground Beef
Chopped Onions
1 cup Bread Crumbs
1 tablespoon Dried Mint Or 2 Tablespoons Fresh Mint
1 cup Water
1 can Tomatoes; chopped
½ teaspoon Cinnamon
¼ cup Butter

Mix beef, onions, crumbs, mint, salt and pepper; add water, small amount at a time, just until mixture holds together. Form into bite-sized balls; arrange balls in single layer in shallow oven dish. Pour tomatoes over meatballs; sprinkle with cinnamon. Dot with butter. Bake in 400-degree oven for 1 hour. Serve with toothpicks. Yield: 50 meatballs.

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Mar 16, 1998

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