TexMex Balls are chilli con carne dreams made flesh that you can also serve as finger food. Based on the basic recipe for meatballs, here we go to the deepest south of the USA, to the border with Mexico, where it is hot and dusty. Spicy food, cool beer are your only salvation in this barren desert landscape.
Ingredients
400 g ground beef
2 eggs
2 tbsp breadcrumbs
2 tablespoons milk
2 onions
1 clove of garlic
2 tsp. chilli
1 tin kidney beans
1 tbsp marjoram
1/2 tsp nutmeg
2 tsp cumin
Oil for frying
Parsley and chives for sprinkling
Peel and finely dice the garlic and onions.
Rinse and drain the kidney beans. Then mash them coarsely with a fork.
Soak the breadcrumbs in milk.
Add the egg, minced meat, kidney beans and spices, mix together and then form small balls.
Fry in a non-stick pan with oil until medium brown on all sides and finally add a dash of water, cover, reduce heat and cook for 5 minutes.
Serve
The TexMex Balls can be eaten warm or cold. As a side dish you can make stifado, offer corn on the cob or put together something from the TexMex and tapas recipes. Served with ice-cold beer from the bottle with a lime slit in the opening and nachos with dips.
Please send questions and suggestions to: wirtz@lecker-wirtz.de
Good luck with the cooking!
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