Abondigas Venezolanas (Venezuela)
- 1 lb Ground Beef
- 1 Chopped Onions
- 1 c Bread Crumbs
- 1 tb Dried Mint Or 2 Tablespoons
- -Fresh Mint
- Salt/pepper
- 1 c Water
- 1 cn Tomatoes; chopped
- 1/2 ts Cinnamon
- 1/4 c Butter
Mix beef, onions, crumbs, mint, salt and pepper; add water, small amount at
a time, just until mixture holds together. Form into bite-sized balls;
arrange balls in single layer in shallow oven dish. Pour tomatoes over
meatballs; sprinkle with cinnamon. Dot with butter. Bake in 400-degree oven
for 1 hour. Serve with toothpicks. Yield: 50 meatballs.
Posted to MC-Recipe Digest by Nancy Berry on Mar 16,
1998
a time, just until mixture holds together. Form into bite-sized balls;
arrange balls in single layer in shallow oven dish. Pour tomatoes over
meatballs; sprinkle with cinnamon. Dot with butter. Bake in 400-degree oven
for 1 hour. Serve with toothpicks. Yield: 50 meatballs.
Posted to MC-Recipe Digest by Nancy Berry
1998
