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Tom’s Meatballs
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Description
My uncle whipped this up when the whole family swooped in for the baptism of his son. They’re great served with a cold rice salad or couscous.
Ingredients
- 1 pound Lean Ground Beef
- 1 whole Onion, Minced Finely
- 1 Tablespoon Oregano
- 2 whole Limes, Juiced
- 2 teaspoons Cayenne Pepper
- 14 ounces, weight Capers, Drained
- 2 Tablespoons White Vinegar
Preparation
Combine the ingredients from beef through cayenne in a bowl. Mix well, squeezing the beef so that it is not “stringy,” like when in the package.
Form the mixture into flat egg shapes and fry in olive oil until cooked through. Ideally you can have all of the meatballs in one pan.
When they are finished, sprinkle the capers, vinegar and salt and pepper to taste over and then serve hot. They are also good cold on a sandwich the next day- if you have leftovers.
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