Abondigas venezolanas (venezuela)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground Beef |
| 1 | Chopped Onions | |
| 1 | cup | Bread Crumbs |
| 1 | tablespoon | Dried Mint Or 2 Tablespoons Fresh Mint |
| Salt/pepper | ||
| 1 | cup | Water |
| 1 | can | Tomatoes; chopped |
| ½ | teaspoon | Cinnamon |
| ¼ | cup | Butter |
Directions
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