Description
Sizzling Tex-Mex meatballs bring spicy southwestern flair to your dinner table, promising a flavor explosion that dances between zesty and comforting. Packed with bold chili, cumin, and cilantro, these hearty meatballs will make you crave another bite before the first one ends.
Ingredients
Scale
Meat and Protein:
- 1 pound lean ground beef (about 90% lean)
- 0.5 pound ground pork
- 1 large egg
Vegetables and Seasonings:
- 0.33 cup white or yellow onion, diced small
- 1 jalapeno pepper, seeded and finely diced
- 3–4 cloves garlic, finely minced
- 1.5 teaspoons cumin
- 1 teaspoon salt, to taste
- 0.5 teaspoon freshly ground black pepper, to taste
- Fresh cilantro, finely minced, for garnish
Binding and Cheese:
- 0.5 cup crushed Ritz Crackers (seasoned bread crumbs or crushed Fritos may be substituted)
- 2 cups shredded Mexican cheese blend, divided
- 2 tablespoons olive oil, for browning
Chipotle Enchilada Sauce:
- 1 (15-ounce) can petite diced tomatoes
- 2–3 chipotle peppers in adobo sauce OR 0.25 cup chipotle sauce
- 0.25 cup white or yellow onion, diced small
- 2–3 cloves garlic
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 0.5 teaspoon dried Mexican oregano (regular oregano may be substituted)
- 1 teaspoon salt, to taste
- 0.5 teaspoon freshly ground black pepper, to taste
- 1 cup reduced-sodium chicken broth (plus more
Instructions
- Craft a savory mixture by gently combining ground meat with aromatic spices, herbs, and seasonings in a spacious mixing vessel. Blend ingredients meticulously without compressing the protein to maintain a tender texture.
- Shape the protein mixture into uniform, compact spheres using a precise portioning tool, ensuring consistent size for even cooking.
- Activate a heavy-bottomed skillet with a drizzle of olive oil, heating to a shimmering temperature that facilitates rapid caramelization of the meatball exterior.
- Carefully transfer meatballs into the sizzling pan, rotating periodically to achieve a rich, golden-brown crust on all surfaces.
- Construct a vibrant chipotle enchilada sauce by pulverizing smoky peppers, tomatoes, and aromatic spices in a high-powered blending apparatus. Adjust liquid volume to create a smooth, pourable consistency.
- Cascade the crimson sauce over the bronzed meatballs, reducing heat to allow gentle simmering and flavor melding.
- Monitor the culinary alchemy as the sauce thickens and meatballs reach optimal internal temperature, occasionally stirring to prevent scorching.
- Generously crown the dish with a cascade of shredded cheese, allowing it to melt into a molten blanket through residual heat or brief broiling.
- Garnish with verdant cilantro leaves, presenting a visually stunning and flavor-packed Tex-Mex inspired creation ready for immediate consumption.
Notes
- Ensure even mixing of meatball ingredients by using a light touch, preventing dense and tough meatballs that can result from overmixing.
- Use a cookie scoop for consistent meatball size, promoting uniform cooking and professional-looking presentation.
- For a gluten-free version, swap breadcrumbs with almond flour or crushed pork rinds to maintain texture and binding.
- Control sauce thickness by gradually adding broth, allowing flexibility for desired consistency without compromising flavor intensity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg