Mexican-style Sour Meatballs

Ingredients

In this Mexican adaptation of Ekşili köfte, we substitute traditional Turkish ingredients with Mexican flavors. Instead of using bulgur, we use breadcrumbs to bind the meatballs. The spices are also changed to include cumin, paprika, and chili powder, giving the dish a distinct Mexican flair. Additionally, the sourness in the original dish is achieved through the use of vinegar and lime juice in the sauce, which adds a tangy twist to the meatballs. We alse have the original recipe for Ekşili köfte, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/2 onion, finely chopped 1/2 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• Juice of 1 lime Juice of 1 lime
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, cumin, paprika, chili powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. 4.
   In a separate bowl, mix together the diced tomatoes, lime juice, and white vinegar.
5. 5.
   Pour the tomato mixture over the meatballs in the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
6. 6.
   Serve the Mexican-style sour meatballs hot, garnished with fresh cilantro. They can be enjoyed with Mexican rice or warm tortillas.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If desired, you can also use a mixture of ground beef and ground turkey for a lighter alternative.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor. Simply heat a dry skillet over medium heat, add the cumin seeds, and toast for a few minutes until fragrant. Then grind them using a mortar and pestle or a spice grinder.
• Lime juice — Freshly squeezed lime juice will provide the best flavor. Make sure to remove any seeds before adding it to the dish.

Tips & Tricks

• For a spicier kick, add a finely chopped jalapeno pepper to the meatball mixture.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the sauce during the simmering process.
• These meatballs can be made ahead of time and reheated before serving. They also freeze well, so you can make a larger batch and store them for future meals.
• Feel free to customize the spices according to your taste preferences. You can add more chili powder for extra heat or adjust the amount of cumin and paprika to suit your liking.
• Serve the Mexican-style sour meatballs with a dollop of sour cream or guacamole for added creaminess.

Serving advice

Mexican-style Sour Meatballs are best served hot, straight from the skillet. They can be enjoyed as a main course with Mexican rice or warm tortillas. Garnish with fresh cilantro for a burst of freshness and serve with a side of sliced avocado or a crisp green salad to complement the flavors.

Presentation advice

Arrange the Mexican-style Sour Meatballs on a platter, drizzle some of the tangy sauce over them, and sprinkle with fresh cilantro. Serve with a side of fluffy Mexican rice or warm tortillas. For an eye-catching presentation, you can garnish the platter with lime wedges and colorful sliced peppers.