Serve with: Rice; sprinkle with shredded cheese (such as Monterey Jack or Cheddar).
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2003
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.