PREP TIME: 10 mins | COOK TIME: 20 mins | TOTAL TIME: 30 mins | YIELDS: 4 servings
OMG! These Tex-Mex Meatballs are beyond delicious! Cheesy, savoury, and super mouthwatering, you’ll crave this again and again. Enjoy these on bread sub with more sauce and melty cheddar on top.
This recipe is so easy to make, prep this in ten minutes with simple ingredients, cook, and this is ready to be devoured in under thirty minutes! As expected this dish comes out great, no questions asked. Serve this in any way you want, replace the other ingredients if you’d like, or you can even add some dried jalapeño seasoning in it for some kick.
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INGREDIENTS
1 1/2 pounds ground beef
2 cups shredded Mexican cheese blend, divided
1/2 cup panko bread crumbs
2 tablespoons freshly chopped parsley, plus more for garnish
2 cloves garlic, minced
1 jalapeño, finely chopped
1 large Egg
1 teaspoon ground cumin
Kosher salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 large onion, chopped
1 (15 ounces) can of crushed tomatoes
2 tablespoons chopped chipotle chiles in adobo sauce
How to make Tex-Mex Meatballs
Step 1: Place the ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin, and season with salt and pepper in a medium bowl. Mix well, then shape the mixture into meatballs.
Step 2: Heat oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs to the skillet in one layer and sear for about 2 minutes on each side. When done, transfer the meatballs to a plate.
Step 3: To the same skillet, add the onion and saute for about 5 minutes until soft. Add in the crushed tomatoes and chipotle in adobo, stir, and bring to a boil. Adjust the heat to medium-low, then add back the meatballs to the skillet. Cover and simmer for another minute until the meatballs are cooked through.
Step 4: Remove the cover, top with the rest of the 1 cup cheese, replace the lid and let the cheese melt for 2 minutes more.
Step 5: Before serving, garnish with parsley.
Ingredients
- 1 1/2 pounds ground beef
- 2 cups shredded Mexican cheese blend, divided
- 1/2 cup panko bread crumbs
- 2 tablespoons freshly chopped parsley, plus more for garnish
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped
- 1 large Egg
- 1 teaspoon ground cumin
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 large onion, chopped
- 1 (15 ounces) can of crushed tomatoes
- 2 tablespoons chopped chipotle chiles in adobo sauce
Instructions
Step 1: Place the ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin, and season with salt and pepper in a medium bowl. Mix well, then shape the mixture into meatballs.
Step 2: Heat oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs to the skillet in one layer and sear for about 2 minutes on each side. When done, transfer the meatballs to a plate.
Step 3: To the same skillet, add the onion and saute for about 5 minutes until soft. Add in the crushed tomatoes and chipotle in adobo, stir, and bring to a boil. Adjust the heat to medium-low, then add back the meatballs to the skillet. Cover and simmer for another minute until the meatballs are cooked through.
Step 4: Remove the cover, top with the rest of the 1 cup cheese, replace the lid and let the cheese melt for 2 minutes more.
Step 5: Before serving, garnish with parsley.
