Name: Tex-Mex Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 lb (680 g) ground beef; 2 cups (225 g approx.) shredded Mexican cheese blend, divided; 1/2 cup (30 g approx.) panko breadcrumbs; 2 tbsp (8 g) chopped fresh parsley, plus more to garnish; 2 garlic cloves, minced; 1 jalapeno, finely chopped; 1 large egg; 1 tsp (5 mL) ground cumin; Kosher salt and black pepper; 1 tbsp (15 mL) extra-virgin olive oil; 1/2 large onion, chopped; 1 x 15 oz (425 g) can crushed tomatoes; 2 tbsp (30 mL) chopped chipotle chiles in adobo sauce

Instructions

Combine beef, 1 cup cheese, breadcrumbs, parsley, garlic, jalapeno, egg, cumin, salt, and pepper. Form into meatballs.
Heat oil in a large skillet over medium-high heat. Sear meatballs in one layer for 2 minutes per side, then transfer to a plate.
Cook onion in the skillet until soft, about 5 minutes. Add crushed tomatoes and chipotle; bring to a boil.
Reduce heat to medium-low, return meatballs, cover, and simmer about 10 minutes until cooked through.
Top with remaining cheese, cover for about 2 minutes to melt, and garnish with parsley.

Notes

Scaling: increase the sauce proportionally and sear meatballs in batches.

Tex-Mex Meatballs

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Ingredients

Instructions

Notes

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