Saturday, February 9, 2008

Mexican Meatballs

I have a subscription to Real Simple--the best magazine ever made! Dave (the better cook between the two of us) found this on their website. They have AWESOME, easy recipes there and in their magazines. You can serve these with spanish rice, in quesadillas or tacos, or even eat them alone! We never get sick of these, and they make awsesome leftovers. I bet you could even freeze them. Enjoy!
Karin :)

Mexican Meatballs
2 T. extra virgin olive oil
1 med. yellow onion, finely chopped
2 cloves garlic, finely chopped
1 jalapeno, seeded and finely chopped
1 pound ground pork (but I use ground TURKEY--love it!)
1/2 C. dry bread crumbs
1 large egg
2 t. salt
1/4 black pepper
1 t. ground cumin
salsa (any kind, as much as you want)

Heat oven to 400. Heat 1 T. oil in skillet over medium heat. Add onion and cook until softened (about 3 min.). Add garlic and jalapeno; cook 1 min. Remove from heat and cool.

In large bowl, combine ground meat, crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs.

Wipe out skillet; add remaining oil and heat over medium-high. Brown balls on all sides (about 7 min.).

Transfer balls into baking dish and pour salsa over top. Bake till cooked through (about 25 min.). Serve over rice or in tacos. Serves about 4.

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