Mexican meatballs in chili-tomato broth with carrot & zucchini

Ingredients (Serves: 2)

• Minced beef340 g
• Eggs54 g
• Onion120 g
• Garlic12 g
• Carrots160 g
• Zucchini200 g
• Crushed tomatoes (can)300 g
• Dried chili6 g
• Olive oil20 g
• Ground cumin2 g
• Dried oregano2 g
• Fresh cilantro (optional)10 g

Method

1. 1

   Blend the canned tomatoes with the dried chili, half of the onion and the garlic until smooth.

2. 2

   Mix the ground beef with the egg, the cumin, the oregano, salt and pepper and shape 8 small meatballs with wet hands.

3. 3

   Heat the olive oil in a pot over medium heat, pour in the blended sauce and fry it for 5 minutes. Add 300 ml of water and bring to a simmer.

4. 4

   Add the sliced carrot and the meatballs and simmer, covered, for 15 minutes. Add the zucchini in chunks and cook 5 more minutes until the meatballs are cooked through.

5. 5

   Serve the meatballs and vegetables in deep bowls with plenty of the broth, topped with chopped cilantro if you like.

Nutrition per serving

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