Mexican Meat Balls

Ingredients

• one pound pork
• one pound beef
• one-third as much bread as meat
• one egg
• one small onion
• one tablespoonful chili powder
• one quart tomatoes

Method

1. 1

   Mix chopped meat, soaked bread, onion, salt, pepper, and chili powder with beaten egg.

2. 2

   Roll into balls and cook in a simmering sauce made from tomatoes, onion, and chili powder until done.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 8. The excerpt below is the record exactly as published.

MEXICAN MEAT BALLS. Mrs. C. Hickson, 231 West Eighteenth street, Los An- geles.— One pound pork, one pound beef, chop- ped fine; one-third as much bread as meat, one egg, one small onion, chopped fine; salt and pepper to taste; one tablespoonful chili pow- der. Put chopped meat, onion, the bread (aft- er being soaked in water and squeezed out,) salt, pepper and chili powder, into a pan with the beaten egg and mix thoroughly; then roll into balls the size of a small orange. Cook in a sauce which has been made, as follows: One quart tomatoes

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