PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | YIELD: 4 servings
I am forever obsessed with these mouthwatering Tex-Mex Meatballs! Seared meatballs packed with amazing flavors and smothered in cheesy goodness! And these meatballs are excellent to make a killer sub! Simply throw these delicious meatballs on a roll with more sauce and melt some extra cheese on top. Yum! Make sure not to miss out on these Tex-Mex Meatballs. They are game changers!
INGREDIENTS
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1 tablespoon extra-virgin olive oil
1 1/2 pounds of ground beef
1/2 cup panko bread crumbs
2 cups shredded Mexican cheese blend, divided
2 cloves garlic, minced
1 jalapeño, finely chopped
1 teaspoon ground cumin
1/2 large onion, chopped
1 large egg
1 (15 ounces) can of crushed tomatoes
2 tablespoons chopped chipotle chiles in adobo sauce
Kosher salt
Freshly ground black pepper
2 tablespoons freshly chopped parsley, plus more for garnish
How to make Tex-Mex Meatballs
Step 1: Place the ground beef, 1 c of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin in a medium bowl. Season with salt and pepper. Mix well until blended, then shape the mixture into meatballs.
Step 2: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs in a single layer and cook for about 2 minutes on each side. Once done, transfer the seared meatballs to a plate.
Step 3: In the now-empty skillet, add the onion. Cook for about 5 minutes, stirring until tender. Then, add the crushed tomatoes and chipotle in adobo. Stir well and bring everything to a boil. Once boiling, adjust the heat to medium-low. Place the meatballs back into the skillet. Put the lid on and continue to cook for another 10 minutes or until the meatballs are completely cooked.
Step 4: Remove the cover and sprinkle the rest of the cheese on top. Replace the lid and allow the cheese to melt for about 2 minutes.
Step 5: Before serving, garnish the Tex-Mex Meatballs with parsley. Enjoy!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds of ground beef
- 1/2 cup panko bread crumbs
- 2 cups shredded Mexican cheese blend, divided
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped
- 1 teaspoon ground cumin
- 1/2 large onion, chopped
- 1 large egg
- 1 (15 ounces) can of crushed tomatoes
- 2 tablespoons chopped chipotle chiles in adobo sauce
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons freshly chopped parsley, plus more for garnish
Instructions
Step 1: Place the ground beef, 1 c of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin in a medium bowl. Season with salt and pepper. Mix well until blended, then shape the mixture into meatballs.
Step 2: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs in a single layer and cook for about 2 minutes on each side. Once done, transfer the seared meatballs to a plate.
Step 3: In the now-empty skillet, add the onion. Cook for about 5 minutes, stirring until tender. Then, add the crushed tomatoes and chipotle in adobo. Stir well and bring everything to a boil. Once boiling, adjust the heat to medium-low. Place the meatballs back into the skillet. Put the lid on and continue to cook for another 10 minutes or until the meatballs are completely cooked.
Step 4: Remove the cover and sprinkle the rest of the cheese on top. Replace the lid and allow the cheese to melt for about 2 minutes.
Step 5: Before serving, garnish the Tex-Mex Meatballs with parsley. Enjoy!
