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beef oregano ground cumin garlic salt black pepper egg flour olive oil shallots tomatoes thyme oregano ground cumin tortilla wraps
Viewed: 30 - Published at: 3 years agoIngredients
- 1- 3/4 pounds, 1/4 ounces, weight Lean Minced Beef
- 2 Tablespoons Oregano
- 1 teaspoon Ground Cumin
- 3 cloves Garlic, Peeled And Crushed
- 1 teaspoon Salt
- Black Pepper, To Season
- 1 whole Large Egg, Beaten
- 6 Tablespoons Flour, To Lightly Coat The Meatballs
- Olive Oil, For Frying
- 2 whole Shallots, Chopped
- 3/4 pounds, 38 ounces, weight Passata
- 5-13 ounces, weight Tinned Chopped Tomatoes
- 1/2 teaspoons Thyme
- 1/2 teaspoons Oregano
- 1/2 teaspoons Ground Cumin
- Tortilla Wraps, Grated Cheddar And Guacamole, To Serve
Method
- First, make the meatballs.
- Break the minced beef up into a large bowl.
- Add the oregano, cumin, garlic, salt and black pepper and stir well with a fork then mix well with your hands.
- Add the egg and mix well again, then form the mixture into meatballs.
- I got 30 meatballs out of the mixture.
- Coat the meatballs lightly in flour and tap off any excess.
- In a large pan (I used a wok), heat a little olive oil over a medium high heat and brown the meatballs all over.
- You want to brown them but not cook them through; they will finish cooking in the sauce.
- You may need to cook them in batches.
- Remove to a plate and set aside.
- Wipe the pan or wok with kitchen paper to get rid of any excess oil.
- In the same pan, make the sauce.
- Heat a little more oil over a medium heat and fry the shallots for 4-5 minutes until soft.
- Add the passata and chopped tomatoes and stir well.
- Add the thyme, oregano, cumin and black pepper.
- Once the sauce is heated, add the meatballs and simmer for 10 minutes.
- Serve with tortilla wraps, cheddar and guacamole.
