Venezuelan Meatballs

venezmeatballs.jpg

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.

RECIPE:

INGREDIENTS:
1kg minced beef
1/2 cup raisins (chopped)
1/4 cup olives (chopped)
1 teaspoon sugar
pepper
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

DIRECTIONS:
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.

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

%d bloggers like this: