After celebrating our friend’s birthday at Dona Tomas in Oakland (who have an absolutely fabulous hand-squeezed Margarita Reina), Jennifer picked up their cookbook which included a great picture of these little monsters. We both love mexican food so we decided to give them a shot and get our meat quota for the day. Mmmmm… meat.
Preparation wasn’t particularly difficult although a bit lengthy. The soup and meatballs are prepared separately. I think we could season the meat a bit better – we should have taken a little bit of the combined meat mixture and pan-seared it so we could taste it before forming the almost-baseball-sized meatballs. The only real problem is that the proportions of soup to meat were off and we have a lot of leftover meatballs!