Mexican Fiesta Meatballs
Serve with: Rice; sprinkle with shredded cheese (such as Monterey Jack or Cheddar).
Servings: 4
Ingredients:
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2/3 cup (150 mL) fresh bread crumbs
1/2 cup (125 mL) water
1 egg
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
1 jalapeño pepper, seeded and minced
1 tbsp (15 mL) chili powder
1/2 tsp (2 mL) dried oregano
1 lb (500 g) lean ground beef
1 onion, finely chopped
1 clove garlic, minced
1 can (28 oz/796 mL) stewed tomatoes
1 cup (250 mL) water
1/2 cup (125 mL) salsa
1 sweet green pepper, chopped
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) dried oregano
Preparation:
In bowl, combine fresh bread crumbs with water; let stand until absorbed, about 5 minutes. Beat in egg, garlic, salt, pepper, jalapeno pepper, chili powder and oregano. Mix in beef. Roll by rounded tablespoonfuls into balls.
Brush large nonstick skillet with vegetable oil; heat over medium-high heat. Brown meatballs, in batches, about 5 minutes. Transfer to bowl.
Drain any fat from pan. Add onion and garlic; cook over medium heat, stirring often, for 3 minutes.
Add tomatoes, water, salsa, green pepper, chili powder and oregano; simmer, stirring occasionally, until slightly thickened, about 25 minutes. Return meatballs and any accumulated juices to pan; simmer, turning meatballs occasionally, until no longer pink inside and sauce is thickened, about 20 minutes.
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