Venezuelan Meatballs


You may notice the new sensation in my household is Latin American food. It’s not so much of an obsession yet, more a passing whim. I’ll grow out of it in a week or so. In an endless quest to try every meatball known to man, I decided to try these lovely little Venezuelan treats. Apparently they are similar to a meatball eaten in Uruguay too for anyone who’s interested.


1kg minced beef
1/2 cup raisins (chopped)
1/4 cup olives (chopped)
1 teaspoon sugar
1 teaspoon salt
2 eggs (beaten)
1 cup fine breadcrumbs

6 tablespoons butter
1 onion (chopped)
1 clove garlic (crushed)
2 tomatoes (peeled, seeded and chopped)
1 tablespoon fresh continental parsley (finely chopped)
1/2 cup beef stock

Combine the mince, raisins and olives. Season with the sugar, salt and pepper and mix well. Form into small balls and coat with egg and breadcrumbs. Heat the butter in a frying pan, add the onion and garlic and cook for 5 minutes. Add the meat balls and fry 15 minutes until brown and cooked. Add the tomatoes and simmer for 5 minutes. Remove the meat balls and keep them warm. Add the parsley and beef broth and simmer for 5 minutes. Pour the sauce over the meat balls and serve.

Bread or rice. Or both if you’re on a maximum-carb diet like me.

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