Mexican Meatballs from Cooking and Cooking
Yield: Serves 6

First prepare the sauce: Heat 2 tablespoons canola oil in a saucepan over medium heat. Add the minced onions and saute until tender, about 7 minutes. Add the minced garlic and saute for 1 minute or until fragrant. Then add the grated tomatoes, crushed tomatoes, oregano, chilli powder, cumin and salt. Cover the saucepan and simmer for 10-12 minutes, stirring occasionally. Adjust seasonings to taste and set aside.

Using your hand, mix the ground beef, egg, grated onion, turmeric powder, ground cumin, oregano, garlic powder, bread crumb and salt, in a large bowl until well mixed.

Roll into golf ball-size meatballs.

Heat 2 tablespoons oil in a large non-stick frying pan over medium-high heat. Brown the meatballs on all sides, about 4-5 minutes (Do not crowd the pan by stacking the meatballs. Cook in a single layer. Do not over-cook).

Preheat oven to 380 degrees F. Place the meatballs into an 11x8-inch baking dish.

Spoon the sauce over the meatballs.

Bake until cooked through, about 35-40 minutes. Serve immediately with pasta, white rice or bread.