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–+ servings

Tex-Mex Meatballs

Food Wiki
Pro tip: These meatballs make a killer sub. Throw them on a hero roll with extra sauce and melt some cheddar on top.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine world cuisine
Servings 4
Calories 825 kcal

Ingredients
  

  • 1 1/2 lb. ground beef
  • 2 c. shredded Mexican cheese blend, divided
  • 1/2 c. panko bread crumbs
  • 2 tbsp. freshly chopped parsley, plus more for garnish
  • 2 cloves garlic, minced
  • 1 jalapeño, finely chopped
  • 1 large egg
  • 1 tsp. ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 1/2 large onion, chopped
  • 1 (15-oz.) can crushed tomatoes
  • 2 tbsp. chopped chipotle chiles in adobo sauce

Instructions
 

  • In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs. 
  • In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate. 
  • Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes. 
  • Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes. 
  • Garnish with parsley before serving.

Nutrition

Calories: 825kcalCarbohydrates: 15gProtein: 50gFat: 62gSaturated Fat: 27gTrans Fat: 3gCholesterol: 235mgSodium: 924mgPotassium: 924mgFiber: 3gSugar: 6gCalcium: 554mgIron: 6mg
Keyword Tex-Mex Meatballs
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