Colombian Meatballs


400g minced beef
garlic powder to taste
salt / pepper to taste
dried oregano  -  coarsely ground coriander
coarsely ground cumin
1 large chopped onion
Fresh coriander
1 chopped tomato
1 clove garlic
1 red pepper finely sliced

First the meat with salt, garlic powder, coarsely ground cumin and coriander seeds and mix the breadcrumbs. Make the meatballs, and let them stand.

Heat the black pottery (CH-12 or CH 17- 4 -3) and pour 4 tablespoons sunflower oil. Bake the peppers, onion, garlic with a little salt and pepper until vegetables are golden.
Then add the meatballs to the pan and fry them with the vegetables until they begin to become brown. Fry the tomato and just add some water to the meatballs about half are in moisture.
Reduce heat to low and simmer until the meat is tender.

Sprinkle the meat with the coriander.