Meatballs are a culinary preparation that has transcended borders, finding unique variations in different Latin American countries. Originating from Mediterranean cuisine, these small balls of ground meat have been adapted and fused with typical ingredients from each region. In Mexico, for example, they are simply known as "meatballs" and are usually served in broths or sauces. In other countries like Colombia and Venezuela, they are also very popular but may include additional ingredients or spices typical of their gastronomy, while in Argentina and Chile they can be enjoyed accompanied by potatoes or rice. Despite the differences, the basic concept remains: a mixture of meat and seasonings shaped into small balls and cooked in various ways.
The best meatballs by Bergie
How to prepare Bergie's Best Meatballs
To begin this delicious recipe, mix the ground meat, grated raw potatoes, chopped onion, salt, and allspice in a large bowl.
Mix all the ingredients well using your hands to ensure the mixture is homogeneous and ready to shape.
Shape the mixture into meatballs the size of a ping pong ball, making sure they are well compacted.
In a saucepan, place the beef broth along with the water and bring to a boil.
Carefully add the meatballs to the boiling broth and wait for it to return to a boil.
Simmer for 5 minutes so the meatballs begin to cook on the inside.
With a slotted spoon, remove the meatballs and drain them on a paper towel to remove excess liquid.
Reserve the hot broth to continue with the cooking process and for flavor.
If you wish, you can store the meatballs and broth in your refrigerator for up to 2 days, to prepare the recipe whenever you like.
When you are ready to serve, melt the butter together with the light olive oil in a skillet over medium heat.
Brown the meatballs on all sides, moving the skillet frequently to achieve an even and delicious browning.
Add the reserved broth to the skillet and simmer until the meatballs are well cooked and tender.
If you prefer a thicker sauce, you can add a little dissolved flour and cook until you reach the desired consistency.
Ingredients (9)
- Ground Beef
- Raw Potatoes
- Onions
- Salt
- Allspice
- Beef Broth
- Water
- Butter
- Light Olive Oil
Instructions (21 steps)
- 1 Mix the ground meat
- 2 potatoes
- 3 onion
- 4 salt
- 5 and allspice
- 6 Mix well
- 7 use your hands
- 8 Shape the mixture into meatballs the size of a ping pong ball
- 9 Put the broth and water in a pot and bring to a boil
- 10 Add the meatballs and return to a boil
- 11 Simmer for 5 minutes
- 12 With a slotted spoon
- 13 remove the meatballs and drain on a paper towel
- 14 Reserve the broth
- 15 At this point you can store the meatballs and broth in your refrigerator for up to 2 days
- 16 When you are ready to serve
- 17 melt the butter with the oil in a skillet and brown the meatballs on all sides
- 18 moving the skillet frequently for even browning
- 19 Add the reserved broth to the skillet and simmer until the meatballs are well cooked
- 20 If you wish
- 21 you can add a bit of flour to thicken the broth