Mexican meatballs
Ingredients for 4 servings:
Meatballs
- Minced pork and beef 680 g
- Salt 7 g
- Pepper 2.5 g
- Egg 1 pc.
- Breadcrumbs 32 g
- Fresh garlic 4 cloves
- Onion 100 g
- Chopped tomatoes 240 g / 1 tin
- Spice mix (coriander, oregano, dried garlic, smoked paprika) 1.5 teaspoons
Vegetables
- Parsley root 140 g
- Leek 30 g
- Corn 70 g
- Peppers 100 g
- Red beans 130 g
- Carrots 120 g
- Olive oil 2 tablespoons
- Salt pinch
- Pepper pinch
Buckwheat with sautéed onion
- Bulgur 200 g
- Water 400 ml
- Salt pinch
- Butter 30 g
- Onion 1 small piece
Preparation:
Meatballs
- Season the minced meat with salt, spice mixture and pepper, add the egg, chopped half of the onion, breadcrumbs and half of the garlic. Mix the ingredients into a uniform mass. Form meatballs.
- Dice the other half of the onion and garlic and fry in oil, after a while add the canned tomatoes and herbs. Simmer for several minutes.
- Pour the sauce into an ovenproof dish and place the meatballs on it. Place it in the oven on a rack and bake according to the instructions on the display.
Vegetables
- Cut the vegetables into strips, add the sweetcorn and beans, season and drizzle with olive oil, place in a low dish or on a dish lid.
- Put it in the oven on a flat baking tray and bake according to the instructions shown on the display.
Buckwheat with sautéed onion
- Place the buckwheat in a pot with hot water, butter, fried onion and a pinch of salt.
- Cover with aluminium foil, place in the oven on a flat baking tray and bake according to the instructions shown on the display.
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