Meatballs with Peruvian Avocado-Cilantro Guacamole

Meatballs with Peruvian Avocado-Cilantro Guacamole

Recipe by Avocados from Peru


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



Prep Time

25 minutes



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