Mexican meatballs are typically made with a mix of pork and beef (or veal) and include bread crumbs or rice to plump them and egg to bind the ingredients. From there, seasoning variations abound: garlic and/or onion, or not; herbs and/or spices (usually cumin and oregano, sometimes mint); elements such as raisins and/or olives (a Peruvian variation); and so on. Zucchini, the “special ingredient” I use here, was suggested by Mexican cooking maven Diana Kennedy. It lightens and freshens the sausage in a way I find pleasing, so I use it for my basic recipe.
Recipe information
Yield
makes 1 pound
Ingredients
Preparation
Step 1
Place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Cover and refrigerate for at least 1 hour or up to overnight to firm the sausage and blend the flavors.
Step 2
Form into balls and cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)
