ingredients
makes about 28
2 slices white bread, crusts removed
3 tablespoons milk
1/2 pound ground veal or beef
1/2 pound ground pork
1 small onion, grated
1 egg, lightly beaten
1 teaspoon cumin seeds
2 tablespoons chopped fresh cilantro
1 litre beef stock
2 tablespoons tomato paste (tomato puree)
sprigs of fresh cilantro, to garnish
For the Tomato chilli sauce
3 - 4 red serrano chillies (or to taste)
1 small onion, finely chopped
2 cloves garlic, crushed
13 ounce can chopped tomatoes
2 teaspoons sugar
method
1. Roughly tear the bread into a bowl and soak in the milk for about 2 minutes. Squeeze, then break the bread into small pieces. Combine with the minces, onion, egg, cumin and fresh cilantro. Season. The mixture will be sloppy. Mix well with your hands, then roll into about 28 small balls.
2. Mix the stock and tomato paste in a large saucepan and bring to the boil. Add the meatballs and return to the boil, then reduce the heat and simmer over low heat for 20 minutes, or until cooked through. Remove the meatballs with a slotted spoon, place in a warm serving bowl and provide cocktail sticks for serving. Garnish with cilantro to serve. Strain and reserve the cooking liquid for another use, or freeze.
3. For the sauce, cut the chillies in half, discard the seeds, then finely chop. Heat a little oil in a pan and cook the onion over low heat for about 3 minutes, until soft and golden. Stir in the garlic and chilli for 1 minute. Stir in the tomato and sugar and simmer for 15 minutes. Cool slightly, then puree in a food processor. Season with salt and pepper and serve 'with the meatballs. NOTE: Moisten your fingers with 'water when rolling the meatballs, to help prevent them sticking to you.
