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.

Nutriscore Rating: 62/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Roll the mixture into meatballs approximately 1.5 inches in diameter. Set aside.

Step 3

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.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil and the remaining minced garlic. Sauté for 1-2 minutes until fragrant.

Step 5

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.

Step 6

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.

Step 7

While the meatballs are cooking, prepare the polenta. In a medium saucepan, bring the milk, water, and 1 teaspoon salt to a gentle boil.

Step 8

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.

Step 9

Stir in the butter and grated Parmesan cheese into the polenta. Mix until creamy and smooth.

Step 10

To serve, spoon a generous helping of polenta onto each plate. Top with the meatballs and sauce.

Step 11

Garnish with freshly chopped cilantro and a few torn basil leaves. Serve immediately and enjoy the fusion flavors of Italy and Mexico!

Nutrition Facts

Serving size	2956.9 grams (2956.9g)

Amount per serving	% Daily Value*
Calories	4546

Total Fat 289.20g	371%
Saturated Fat 115.80g	579%
Polyunsaturated Fat 5.40g
Cholesterol 922mg	307%
Sodium 13773mg	599%
Total Carbohydrate 274.80g	100%
Dietary Fiber 27.00g	96%
Total Sugars 63.70g
Protein 225.50g	451%

Vitamin D 267IU	1336%
Calcium 1567mg	121%
Iron 32mg	178%
Potassium 4118mg	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.

Source of Calories

Fat: 56.5%

Protein: 19.6%

Carbs: 23.9%