Mexican Chicken Meat Balls

Ingredients

• two cups ground chicken
• two tablespoons finely chopped onion
• one-half cup tomato
• one-half garlic button
• two tablespoons chopped sweet pepper
• one egg
• one teaspoon mint leaves
• one-half teaspoon oregano
• one teaspoon salt
• one tablespoon butter
• three tablespoons corn meal mush

Method

1. 1

   Mix all ingredients together, roll in flour, make into balls, fry in deep fat or bake in oven.

2. 2

   Serve with Spanish sauce.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 9. The excerpt below is the record exactly as published.

one-half eup tomatoes, tea- spoon salt, tablespoon ehile pnlp or chile powder, mix to thick donah with corn meal, make into balls size of walnnts, drop in salted boiling water and tomatoes, littk* lard and corn meal to thicken water when meat is done. Spanish Beef Stew Cnt one ponnd stew l)eef or veal in small two- inch pieces, flonr thickly and brown in table- spoon of hot snet; add one-half cnp chopped on- ion, one bay leaf, fonr cnps tomatoes; cook slowly nntil meat is tender; add salt, one tablespoon chile pnlp; one cnp cold boiled potatoes — cnt in neat sqnares. When potatoes are hot, serve on triangles of bnttered toast. Mexican Chicken Meat Balls Two cnps gronnd chicken, two tablespoons finely chopped onion, one-half cnp tomato, one- half garlic bntton, two tablespoons chopped sweet pepper, one egg, one teaspoon mint leaves, one-half teaspoon aregano, one teaspoon salt, one tablespoon bntter, three tablespoons corn meal mush, mix together, roll in flour, make into balls, fry in deep fat, or bake in oven, serve with Span- ish sauce. MEXICAN-SPANISH RECIPES 85 Spanish Fish Stew Cut iish in three-inch pieces, salt and roll in corn meal. Heat tablespoon bacon fat and one of olive oil, add half cup sliced onion, fry brown, add fish and brown, add enough tomato to barely cover fish, two tablespoons chile sauce, salt to taste, pinch safron, and aregano; cook few min- utes. Serve on platter. Garnish with potato balls sprinkled with chopped parsley. Spanish Baked Fish Make a filling of bread crumbs wet with one cup of tomatoes, add one tablespoon minced on- ion, one tablespoon ])arsley, one-half cup red to- mato pulp, two tablespoons melted Ijutter, te]i sliced olives, one-half cup seedless raisins: fill and sew^ up fish. Place in pan. When done, re- move carefully to hot platter and peel off skin. Pour hot prepared Spanish sauce over fish; gar- nish with lemon and jDarsley. Awfidly good. Spanish Fried Fish Salt and dip Barracuda or any tender fish in a batter made of egg, flour, milk and salt. Fry in deep hot olive oil. Serve witli sauce made l)y browning ta1)lespoon onion in ta])lespoon olive oil, adding tablespoon flour and l)rowning, then add one cup tomatoes, two talilespoons green or red chile pulp, salt ; cook and pour across center of fish, allowing brown crisp ends to show. Gar- nish with slices of sweet green pepper, lemon and parsley. .Sf) MPJXICAN-Si^ANISH HKCIPKS Spanish Hash Put a layer of seasoned whipped potatoes one ineli tliielv in a sliallow l)alving pan. Another layer of finely chopped beef, lamb, veal, fish, or fowl; seasoned with salt and pepper and a lit- tle onion browned in lard; prepare a top la^^er of one cup onions, one green and one sweet red pep- per, one. tablespoon parsley, teaspoon chili pow- der or pulp, salt, tablespoon Hour — all browned in two tablespoons lard. Add one-half can toma- toes; cook till thick; spread over meat hiyer, sprinkle with bread crumbs, bits of cheese and bake. Dainty when baked in individual dishes. Spanish Curry Hash Brown in two ta])lespoons butter, three table- spoons chopped onions, one cu]) ground meat, — one or more kinds, one cup tomatoes, ten sliced olives, one tablespoon Worcestershire sauce, o]ie chojjped green swc^et pep])er, one-fourth tea- spoon curry ]30wder, one tablespoon flour; add cup of any meat stock ov hot water; salt to taste;- add one cups cooked rice ; alternate in layer with hash. Pour little ])utter over top and bake. Garnish with parsley and slices of hard cooked egg. Spanish Stewed Rabbit Cut and roll rabbit in meal and flour, salt and chile powder, fry nice brown, cover with Span- ish sauce, little hot water, add one-half cup rais- ins, stew ten minutes, garnish with toast and mint. MEXICAN-SPANISH RECIPES 87 Spanish Chicken Stew Cut up tender ehieken, salt and flour, ])r()\vn in small amount of olive oil. Keep hot. Add ta- blespoon butter to oil left in frying pan; add one- half cup onions, one small clove of garlic, ta- blespoon parsley, two tablespoons flour; bro^^'n all together and add two cups tomatoes, two ta- blespoons chile pulp and one teaspoon sugar; cook until thick; pour over chicken; garnish with buttered toast and green peas. Spanish Style Stuffed Chicken Brown a fat tender chicken in a small amount of lard by turning over and over for a few min- utes. Make a dressing of two cups bread crumbs, three tablespoons pulp of sweet green peppers, one cup tomatoes, two tablespoons chopped onion, one-half cup claret, two table- spoons sugar, one-half cup sliced onions, one- half cup seeded raisins, one teaspoon white pep- per, and salt to taste. Stuff chicken and bake in closed pan one hour. Make gravy of drippings by adding flour, mushroom sauce and hot water. Pour over chicken. Spanish Baked Chicken En Casserole Salt a tender chicken, rul) inside and out with onion, butter and flour. Put in a large cas- serole. Pour in 'oottom one cup hot water, one teaspoon oregano; add can nmshroonis, stems and trimmings; one dozen sliced olives, two ta- blespoons green Spanish sauce, and one chopped 38 MEXICAN-SPANISH RECIPES pimiento, two cups tomatoes, one tablespoon butter

Cook this with the app: pantry check, scaling, and the assistant.