Recipe - Abondigas Venezolanas (Venezuela)

1 pound Ground Beef
1 Chopped Onions
1 cup Bread Crumbs
1 tablespoon Dried Mint Or 2 Tablespoons
Fresh Mint
Salt/pepper
1 cup Water
1 cn Tomatoes; chopped
One half teaspoon Cinnamon
One fourth cup Butter

Mix beef, onions, crumbs, mint, salt and pepper; add water, small amount at
a time, just until mixture holds together. Form into bitesized balls;
arrange balls in single layer in shallow oven dish. Pour tomatoes over
meatballs; sprinkle with cinnamon. Dot with butter. Bake in 400degree oven
for 1 hour. Serve with toothpicks. Yield: 50 meatballs.
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Mar 16,
1998