“There are many versions of meatballs in Mexico. None of them are browned, but are poached in the sauce. Some are stuffed with hard-boiled eggs while others use chilies as part of the sauce. Some might roll the meatballs in sauted rice before cooking. This is a mild version. Spice it up as you like using chilies in the sauce.”
1hr 10mins

Ingredients Nutrition


  1. Combine the 3 cloves garlic, 1 tbl onion, cumin, cloves, salt and pepper in a food processor; process until well ground.
  2. Transfer spices to a bowl and add the beef, pork, raw egg, breadcrumbs and mint; mix together thoroughly with your hands.
  3. Cut the hard-boiled eggs in half and each half into 9 pieces.
  4. Form meatballs around each egg piece; set aside.
  5. To make the sauce, puree the tomatoes, garlic and onion in a blender or food processor; strain.
  6. Heat oil in a large skillet and add pureed tomatoe mixture; bring to a boil.
  7. add water and salt and simmer for 6 minutes.
  8. Uncover and add meatballs to the sauce.
  9. Cook, covered, over low heat for 30 minutes; correct seasonings if desired.

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