PREP TIME: 10 MINS | COOK TIME: 20 MINS | TOTAL TIME: 30 MINS | YIELDS: 4 servings
I am obsessed with these Tex-Mex Meatballs! They’re packed with flavours, super easy to make, and ready in no time! I like to throw them on a roll to make a killer sub with some extra sauce and melty cheddar cheese on top. I’m pretty sure no one can say no to these amazing Tex-Mex Meatballs!
INGREDIENTS
2 cups shredded Mexican cheese blend, divided
1 1/2 pounds ground beef
1/2 cup panko bread crumbs
2 cloves garlic, minced
1 jalapeño, finely chopped
1 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
1/2 large onion, chopped
1 large egg
2 tablespoons chopped chipotle chiles in adobo sauce
1 (15-ounces) can crushed tomatoes
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 combined ground beef, a cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin in a medium bowl. Season with salt and pepper, then mix well until combined.
Step 2: Shape the mixture into meatballs.
Step 3: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs in one layer and sear for about 2 minutes on each side. When done, transfer the seared meatballs to a plate.
Step 4: In the same skillet, add the onion and saute for about 5 minutes until soft. Add the crushed tomatoes and chipotle in adobo, stir, and bring the mixture to a boil. Now, adjust the heat to medium-low and place the meatballs back to the skillet. Put the lid on and simmer for about 10 minutes or until the meatballs are cooked through.
Step 5: Remove the cover, then top with the rest of the cheese. Replace the lid to allow the cheese to melt. This takes approximately 2 minutes.
Step 6: Before serving, garnish with parsley. Enjoy!
Ingredients
- 2 cups shredded Mexican cheese blend, divided
- 1 1/2 pounds ground beef
- 1/2 cup panko bread crumbs
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped
- 1 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- 1/2 large onion, chopped
- 1 large egg
- 2 tablespoons chopped chipotle chiles in adobo sauce
- 1 (15-ounces) can crushed tomatoes
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons freshly chopped parsley, plus more for garnish
Instructions
Step 1: Place the combined ground beef, a cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin in a medium bowl. Season with salt and pepper, then mix well until combined.
Step 2: Shape the mixture into meatballs.
Step 3: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs in one layer and sear for about 2 minutes on each side. When done, transfer the seared meatballs to a plate.
Step 4: In the same skillet, add the onion and saute for about 5 minutes until soft. Add the crushed tomatoes and chipotle in adobo, stir, and bring the mixture to a boil. Now, adjust the heat to medium-low and place the meatballs back to the skillet. Put the lid on and simmer for about 10 minutes or until the meatballs are cooked through.
Step 5: Remove the cover, then top with the rest of the cheese. Replace the lid to allow the cheese to melt. This takes approximately 2 minutes.
Step 6: Before serving, garnish with parsley. Enjoy!
