Italy Vs Mexico the Game
Get ready for an epic culinary showdown with "Italy Vs Mexico the Game," a bold fusion recipe that brings together the heartiness of Italian meatballs and the vibrant spices of Mexican cuisine. Tender ground beef and fiery chorizo are mixed with garlic, chili powder, and cumin, then simmered in a rich tomato sauce infused with oregano and fresh basil. The star of the plate is served atop creamy Parmesan polenta, offering a silky base that balances the smoky heat of the dish. Garnished with fresh cilantro for a zesty finish, this recipe is a delightful cross-cultural harmony that’s perfect for adventurous food lovers. Ready in just over an hour, it’s a must-try for fans of comforting yet exotic flavors.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Chorizo sausage
- 120 grams Breadcrumbs
- 1 Egg
- 4 Garlic cloves (minced)
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1.5 teaspoons Black pepper
- 800 grams Crushed tomatoes (canned)
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 6 leaves Fresh basil (chopped)
- 1 cup Cornmeal (for polenta)
- 2 cups Milk
- 2 cups Water
- 2 tablespoons Butter
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
In a large mixing bowl, combine the ground beef, chorizo sausage, breadcrumbs, egg, half of the minced garlic, chili powder, ground cumin, paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Mix thoroughly until well combined.
Roll the mixture into meatballs approximately 1.5 inches in diameter. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the meatballs and sear them on all sides until browned, about 5-7 minutes total. Remove the meatballs and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the remaining minced garlic. Sauté for 1-2 minutes until fragrant.
Add the crushed tomatoes, dried oregano, 1 teaspoon salt, and 0.5 teaspoons of black pepper to the skillet. Stir well and bring to a simmer.
Return the meatballs to the skillet, ensuring they are coated in the sauce. Lower the heat, cover, and let simmer for 20-25 minutes, stirring occasionally.
While the meatballs are cooking, prepare the polenta. In a medium saucepan, bring the milk, water, and 1 teaspoon salt to a gentle boil.
Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and cook for 10-15 minutes, stirring frequently, until the polenta thickens.
Stir in the butter and grated Parmesan cheese into the polenta. Mix until creamy and smooth.
To serve, spoon a generous helping of polenta onto each plate. Top with the meatballs and sauce.
Garnish with freshly chopped cilantro and a few torn basil leaves. Serve immediately and enjoy the fusion flavors of Italy and Mexico!
Nutrition Facts
Calories |
4546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.2 g | 371% | |
| Saturated Fat | 115.8 g | 579% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 13773 mg | 599% | |
| Total Carbohydrate | 274.8 g | 100% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 63.7 g | ||
| Protein | 225.5 g | 451% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 1567 mg | 121% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 4118 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
