Ingredients :
- 1 lb Ground beef, extra lean
- 1/3 cup Panko bread crumbs
- 1/3 cup Milk
- 1 tsp Mexican ground Oregano
- 1 tsp Dried parsley
- 1/2 tsp Garlic salt
- 2 tbsp Olive oil
- 8 cup Water
- 1 1/2 cup Baby carrots
- 1 tbsp Beef bouillon
- 1 cup Green taco sauce
- 3 cup Left over Spanish rice
Method :
- In a medium pot, add the water, carrots and bouillon.
- Bring to a boil, reduce heat and simmer.
- In a large mixing bowl combine the ground beef, oregano, parsley, garlic salt, bread crumbs and milk.
- Knead the meat with your hands till the everything looks even and well distributed.
- Roll into small meat balls.
- Heat a skillet or frying pan with the oil.
- Sear the meatballs on medium high heat.
- Be sure to seat all sides of the meatballs so they don"t fall apart in the broth.
- Gently drop each meatball into the simmering broth.
- Add the taco sauce and the Spanish rice.
- Continue to simmer for 10-15 minutes.
- Serve hot with shredded cabbage, avocado slices and crushed tortilla chips.
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