During New Year’s Eve dinners in childhood, meatball dishes were always essential. Whether it was Four-Joy Meatballs, Crispy Fried Meatballs, or Sweet and Sour Meatballs, one of them would invariably grace the table. Serving meatballs during the festive meal symbolizes reunion, representing the gathering of the entire family. Moreover, meatballs are made from minced meat, making them suitable for elderly individuals and children with dental sensitivities.
Today, we will teach you how to prepare Mexican-style beef meatballs. The standout feature of this recipe is that they are not deep-fried, reducing oil intake and resulting in a lighter texture. The sauce, made with tomatoes and chili peppers, offers a rich and robust flavor. **Ingredients for Mexican-Style Beef Meatballs:** – 300g beef tenderloin – 35g celery leaves – 94g onion – 96g carrot – 2 shiitake mushrooms – 1 egg – 5 small chili peppers – 3 medium-small tomatoes – 4 tablespoons tomato sauce – 20ml brandy – 20ml olive oil – 2g salt – 15ml oyster sauce – 2 teaspoons white sugar – 750ml boiling water – 1 sprig rosemary – 4 small sprigs thyme **Instructions for Mexican-Style Beef Meatballs:** Step 1: Wash all ingredients thoroughly. Step 2: Finely dice the tomatoes, onion, shiitake mushrooms, and carrot. Chop the celery leaves, slice the small chili peppers into rings, and mince the rosemary and thyme. Step 3: Rinse the beef tenderloin and cut it into small pieces. Step 4: Begin by preparing the sauce. Heat a deep skillet, add a small amount of olive oil, and sauté the onion until translucent. Set aside half of the onion for later use. Then, add the carrot, shiitake mushrooms, and small chili peppers, stir-frying briefly before adding the tomatoes. Cook until the tomatoes soften, then stir in 4 tablespoons of tomato sauce. Season with 1g of salt, white sugar, and pepper. Pour in the boiling water, bring to a boil over high heat, then reduce to low and simmer for 15 minutes. Step 5: While the sauce simmers, prepare the meatballs. Place the chopped beef into a blender and process until minced. Transfer the minced beef to a large salad bowl. Add the reserved sautéed onion, chopped celery leaves, 1g of salt, black pepper, oyster sauce, brandy, and olive oil. Finally, crack in the egg and mix until well combined. Set aside. Step 6: Shape the mixed meat mixture into meatballs, ensuring they are uniformly sized. Step 7: Once all the meat mixture is shaped into meatballs, the sauce should be nearly ready. Increase the heat to high and carefully add the meatballs one by one. Sprinkle with the minced thyme and rosemary. Bring to a boil, then reduce to medium heat and cook for approximately 15 minutes. Avoid reducing the sauce too much; leave some for serving over rice or with bread. Step 8: The dish is now ready to serve.
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