Beef, Ham and Shrimp Balls (Dominican Republic)

“This is a traditional dish for a picnic or a for outdoor Sunday buffet luncheon. (carne fiambre)”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the ground beef, ham, shrimp, onion, garlic, salt & pepper, red pepper flakes through the finest blade of a meat grinder, or chop everything as fine as possible and combine in a bowl.
  2. Add the 2 eggs, one a time, mixing thoroughly.
  3. Coarsely crumble enough saltine crackers to make about 1 1/2 cups, then crush with a rolling pin.
  4. Mix the crackers, half a cup at a time, into the meat mixture with a wooden spoon, until the texture is smooth.
  5. It should not be sloppy, but firm enough to hold its shape.
  6. Next fold in the peas gently.
  7. Roll the meat mixture into 1 inch balls.
  8. Add the balls to a pan of water enough to cover the balls, sliced onion and a bay leaf.
  9. Bring to a boil.
  10. Then simmer for about 20 minutes.
  11. Serve hot or cold.

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