Mexican Fiesta Meatballs
This recipe makes 4 servings
Serve with: Rice; sprinkle with shredded cheese (such as Monterey Jack or Cheddar).
Ingredients
- 2/3 cup fresh bread crumbs
- 1/2 cup water
- 1 egg
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 jalapeno pepper, seeded and minced
- 1 tbsp chili powder
- 1/2 tsp dried oregano
- 1 lb lean ground beef
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 can (28 oz/796 ml) stewed tomatoes
- 1 cup water
- 1/2 cup salsa
- 1 sweet green pepper, chopped
- 1 tsp chili powder
- 1/2 tsp 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.
Source : Canadian Living Magazine: March 2003
- Keywords : Dinner; Mexican; Fall; Beef; Jalapeno pepper; Bread crumbs; Eggs;
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