Mexicali Meatballs
21 ingredients
17 steps
Ingredients
- 12 unsalted saltine crackers
- 12 teaspoon salt
- 1 12 teaspoons chili powder
- 1 pinch red pepper flakes
- 2 tablespoons milk
- 1 egg, beaten
- 1 tablespoon minced onion
- 1 tablespoon minced green pepper
- 1 lb lean ground beef
- 1 tablespoon vegetable oil
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 14 cup onion, finely chopped
- 14 cup celery, finely chopped
- 1 12 tablespoons all-purpose flour
- 1 (10 ounce) can beef broth
- 1 (10 ounce) can water
- 34 cup tomato sauce
- pepper, to taste
- 1 teaspoon chili powder
- 12 teaspoon ground cumin
Directions
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1For meatballs: Make crumbs of crackers.
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2Combine crackers, salt, chili powder, pepper flakes, milk, and egg.
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3Stir in onions and green pepper.
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4Add ground beef and mix well.
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5Form into 30-35 meatballs.
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6Heat oil in a skillet.
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7Add meatballs and fry over medium heat until done.
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8Remove from pan.
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9Drain grease from pan and wipe out with a paper towel.
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10For the sauce: Heat oil in same skillet meatballs were cooked in.
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11Saute garlic, onion, and celery until soft.
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12Stir in the flour.
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13Gradually stir in the beef broth, stirring well.
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14Stir in tomato sauce, chili powder, cumin, and pepper.
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15Cook until well combined and bubbly.
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16Add meatballs.
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17Simmer, uncovered, 15-20 minutes, until sauce is a suitable consistency.
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