Meatballs with Peruvian Avocado-Cilantro Guacamole
To make the meatballs, in a large bowl, combine the ground beef, egg, breadcrumbs, and oregano, season with salt and pepper, and mix well. Shape into 1 ½-inch balls.
In a large skillet, heat 2 tablespoons of olive oil over medium heat and cook the meatballs until well-browned and thoroughly cooked, about 10 minutes.
To make the guacamole, in a medium bowl, mash the avocado with the remaining olive oil, parsley, chopped pepper, and mustard. Serve with the meatballs.
Difficulty level: medium
1 pound ground beef
1 large egg
3 tablespoons breadcrumbs Salt and pepper
1 teaspoon dried oregano
6 tablespoons olive oil, divided
1 Peruvian avocado, pitted and peeled
½ cup finely chopped fresh parsley
1 teaspoon finely chopped rocoto chili pepper (or other mild to semi-hot red pepper, such as red serrano)
1 teaspoon Dijon mustard