The Mexican meatball recipe is another simple and affordable dish that you should definitely try! Cooking will not take you much time, and I will offer you several serving variations at once. Meatballs go well with pasta, potatoes, or rice. Alternatively, you can use them as filling for a sub or taco.
The main ingredients in meatballs are ground beef, cheese, egg, and bread crumbs. They are stewed in tomato sauce, then a lot of cheese and herbs are added for serving.
It is worth trying once to make you want to cook some more!
HOW TO MAKE TEX MEX MEATBALLS?
- In a large bowl, combine ground beef, bread crumbs, 1 cup grated cheese, parsley, garlic, jalapenos, cumin, and egg. Add salt and pepper to taste, mix until smooth.
- Form the meatballs to the same size.
- Heat oil in a large skillet, place the meatballs in a single layer, and cook over medium heat until golden brown, turning every 1-2 minutes. Transfer to a plate.
- Add the onion to the oil and cook for about 5 minutes, stirring occasionally, until soft. Add crushed tomatoes, chipotle in adobo sauce, bring the mixture to a boil.
- Return meatballs to skillet, reduce heat to low, cover, and simmer for about 10 minutes, or until tender.
- Place the remaining cup of grated cheese on top, cover for 1-2 minutes until melted, and serve. Garnish with parsley before serving.
WHAT TO SERVE WITH TEX MEX MEATBALLS?
CAN YOU FREEZE TEX MEX MEATBALLS?
You can freeze Tex-Mex Meatballs and for convenience, I recommend keeping one little detail. After stewing meatballs in tomato sauce, do not add cheese. Wait until everything has cooled, transfer to a container with an airtight lid, and put in the freezer.
Allow thawing overnight in the refrigerator before use. Then put in a frying pan, add a couple of tablespoons of water and heat, covered with a lid. Only then add the cheese and serve hot.
- You can use any minced meat you prefer.
- If the meat mixture is too dry, add one extra egg. If too thin, use bread crumbs.
- If you don’t like or use jalapenos, replace them with chopped bell peppers.
- 1 1/2 lb. ground beef
- 2 c. shredded Mexican cheese blend, divided
- 1/2 c. panko bread crumbs
- 2 tbsp. freshly chopped parsley, plus more for garnish
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped
- 1 large egg
- 1 tsp. ground cumin
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. extra-virgin olive oil
- 1/2 large onion, chopped
- 1 (15-oz.) Can crushed tomatoes
- 2 tbsp. chopped chipotle chiles in adobo sauce
- Combine the ground beef, bread crumbs, 1 cup cheese, parsley, garlic, jalapeno, cumin, egg, salt, and pepper to taste, mix until smooth. Shape the meatballs.
- Heat the oil in a skillet, place the meatballs and fry until golden, 1-2 minutes on each side. Transfer to a plate.
- Add the onion to the pan, cook for 5 minutes until tender. Add crushed tomatoes, chipotle in adobo, bring to a boil. Return meatballs, reduce heat, cover, and simmer for 10 minutes.
- Add the remaining cheese, let it melt for 2 minutes, and serve garnished with parsley.