Mexican Corn Meatballs with Salsa Gruda

For the Mexican Corn Meatballs with Salsa Gruda, peel, wash and chop the onion. Halve chili pepper lengthwise, remove white seeds and finely dice. Drain corn well and puree.

Place all ingredients for the meatballs in a large bowl and mix thoroughly. Cover and let stand for 30 minutes. Meanwhile, skin tomatoes, remove seeds and strunks, and dice.

Finely chop garlic and deseeded chili pepper. Cut the onion into fine rings. Put everything in a bowl and mix with cilantro.

Season with salt, pepper, lemon juice and sugar. Preheat the oven to 180 degrees. Line a baking sheet with aluminum foil and spread thinly with corn oil.

Form 12 loaves from the corn and meat mixture, place on the prepared baking sheet and bake for 35 minutes, turning occasionally. Remove and serve with salsa gruda.

Preparation Tip:

Mexican corn meatballs with salsa gruda are a great change from the traditional meatball. You can enjoy them warm or cold. It goes well with cornbread, rice, country potatoes.

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