Source:

Personal Chef Jackie Alejo of Cooking For You

Serves/Makes:36 +/- hors d' oeuvres sized

Ingredients

• Meatballs:
• 1 lb (.5 kg). ground round
• 1/2 onion, chopped
• 6 mint leaves, finely chopped
• 1 cup (225 ml) parsley, finely chopped
• 2 hard-boiled eggs, minced
• 1/2 tsp (2 ml). salt
• 1/2 cup (125 ml) uncooked rice
• 2 raw eggs
• Sauce:
• 1 16 oz (448 grm). can tomatoes
• 1 clove garlic, minced
• pinch of ground cloves
• pinch ground cinnamon
• 2 tsp (10 ml). sugar
• 1/2 tsp (2 ml). salt
• 1 canned jalapeno chile pepper left whole
• 1 cup (225 ml) water
• 2 tbsp (30 ml). cilantro (optional)

Preparation

• For meatballs, combine the first 8 ingredients, and form into balls about the size of large marbles.
• In a blender, combine the next 9 ingredients for the sauce.
• Pour into a dutch oven and bring to a boil.
• Drop meatballs into boiling sauce.
• Reduce heat and simmer for 1/2 hour.
• Serve hot in a chafing dish, covered with the sauce.

Comments

This is an authentic Mexican recipe, and is a very popular hors d'oeuvres. The meatballs can be made larger and be eaten as a main course which will serve 6. This recipe also can be easily doubled to feed a crowd.