Mexican Meatball Sausage

Name: Mexican Meatball Sausage
Yield: makes 1 pound
Ingredients: 1/2 pound ground pork; 1/2 pound ground beef; 1/2 cup fresh bread crumbs (page 4); 3 cups grated zucchini, grated on the medium-size holes of a box grater; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 large egg

January 24, 2012

Mexican meatballs are typically made with a mix of pork and beef (or veal) and include bread crumbs or rice to plump them and egg to bind the ingredients. From there, seasoning variations abound: garlic and/or onion, or not; herbs and/or spices (usually cumin and oregano, sometimes mint); elements such as raisins and/or olives (a Peruvian variation); and so on. Zucchini, the “special ingredient” I use here, was suggested by Mexican cooking maven Diana Kennedy. It lightens and freshens the sausage in a way I find pleasing, so I use it for my basic recipe.

Recipe notes

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