Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
These Tex-Mex Meatballs are very satisfying! In just half an hour of preparation and cooking time, you can enjoy these delicious treats! You are so in for a treat! You don’t need to worry about leftovers because these meatballs will be gone in just a few minutes. Enjoy!
Ingredients:
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1 large Egg
2 cloves garlic, minced
2 cups shredded Mexican cheese blend, divided
1 jalapeño, finely chopped
1 1/2 pounds of ground beef
1/2 cup panko bread crumbs
1 (15-ounce) can of crushed tomatoes
1 tablespoon extra-virgin olive oil
2 tablespoons chopped chipotle chiles in adobo sauce
1 teaspoon ground cumin
1/2 large onion, chopped
2 tablespoons freshly chopped parsley, plus more for garnish
Kosher salt
Freshly ground black pepper
Directions:
Add egg, salt, pepper, cumin, ground beef, breadcrumbs, garlic, parsley, 1 cup of cheese, and jalapeno into a large mixing bowl. Use your clean hands to mix everything until well incorporated. Make meatballs out of the meat mixture.
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the meatballs into the hot skillet, then sear each side for about 2 minutes or until they turn brown. Move them onto a clean plate.
In the same skillet, add onion and sauté for about 5 minutes or until soft.
Add the chipotle in adobo and crushed tomatoes, then stir until well incorporated. Allow the mixture to boil.
Turn the heat down to medium-low, then put the meatballs back into the skillet. Toss until coated with the delicious sauce.
Cover the skillet, then simmer the meatballs for 10 minutes or until fully cooked.
Scatter the rest of the cheese over the meatballs. Cover the skillet and cook the cheese for 2 minutes or until melted.
Remove the skillet from the heat, then sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Ingredients
- 1 large Egg
- 2 cloves garlic, minced
- 2 cups shredded Mexican cheese blend, divided
- 1 jalapeño, finely chopped
- 1 1/2 pounds of ground beef
- 1/2 cup panko bread crumbs
- 1 (15-ounce) can of crushed tomatoes
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped chipotle chiles in adobo sauce
- 1 teaspoon ground cumin
- 1/2 large onion, chopped
- 2 tablespoons freshly chopped parsley, plus more for garnish
- Kosher salt
- Freshly ground black pepper
Instructions
Add egg, salt, pepper, cumin, ground beef, breadcrumbs, garlic, parsley, 1 cup of cheese, and jalapeno into a large mixing bowl. Use your clean hands to mix everything until well incorporated. Make meatballs out of the meat mixture.
Place a large skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the meatballs into the hot skillet, then sear each side for about 2 minutes or until they turn brown. Move them onto a clean plate.
In the same skillet, add onion and sauté for about 5 minutes or until soft.
Add the chipotle in adobo and crushed tomatoes, then stir until well incorporated. Allow the mixture to boil.
Turn the heat down to medium-low, then put the meatballs back into the skillet. Toss until coated with the delicious sauce.
Cover the skillet, then simmer the meatballs for 10 minutes or until fully cooked.
Scatter the rest of the cheese over the meatballs. Cover the skillet and cook the cheese for 2 minutes or until melted.
Remove the skillet from the heat, then sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
