Mexican meatballs are typically made with a mix of pork and beef (or veal) and include bread crumbs or rice to plump them and egg to bind the ingredients. From there, seasoning variations abound: garlic and/or onion, or not; herbs and/or spices (usually cumin and oregano, sometimes mint); elements such as raisins and/or olives (a Peruvian variation); and so on. Zucchini, the “special ingredient” I use here, was suggested by Mexican cooking maven Diana Kennedy. It lightens and freshens the sausage in a way I find pleasing, so I use it for my basic recipe.

　　

Ingredients

makes 1 pound

　　1/2 pound ground pork

　　1/2 pound ground beef

　　1/2 cup fresh bread crumbs (page 4)

　　3 cups grated zucchini, grated on the medium-size holes of a box grater

　　1 teaspoon ground cumin

　　1/2 teaspoon dried oregano

　　1 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　1 large egg

　　

Step 1

Place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Cover and refrigerate for at least 1 hour or up to overnight to firm the sausage and blend the flavors.

　　

Step 2

Form into balls and cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)

　　Sausage