Mexican Meatballs
I am making these for SuperBowl! I will serve them with toothpicks as more of a finger food appetizer, however you could also serve these as more of a meal with rice, fajita veggies and guacamole. Since this recipe uses pre-made enchilada sauce it is super easy. You can also use ground turkey or ground pork if you wanted instead of ground beef. I hope you enjoy!
Ingredients (Makes ~25 meatballs):
2 lbs. lean ground beef
1 egg
1/2 cup unflavored breadcrumbs
28 oz. can red enchilada sauce, divided
1/2 yellow onion, diced
2 garlic cloves, minced
1/2 cup chopped cilantro
1 teaspoon dried oregano
1 teaspoon cumin powder
1 1/2 teaspoon sea salt
1/2 teaspoon black pepper
Optional garnish: Lime wedges, cheddar cheese, cilantro leaves
Tortillas for serving
Instructions:
Preheat oven to 400°F.
Combine beef, egg, breadcrumbs, 1/2 cup of the enchilada sauce, onion, garlic, cilantro and spices in a large bowl. Mix with your hands until well combined.
Form into golfball size meatballs and place on a baking sheet.
Cook for 12 minutes until meatballs are brown.
Transfer meatballs to a large pan or cast iron skillet (I used a Lodge 12 inch cast iron skillet). Top with the remaining enchilada sauce.
Bring to a boil then reduce heat and simmer for 15-20 minuets until the meatballs are cooked throughout. Ground beef should reach a minimum internal temperature of 160°F.
Recommend topping with lime juice (or wedges) and tortillas on the side.
Tools I love and recommend for this recipe (Affiliate links):
I am so excited for you to try this recipe! If you post a picture, please tag me @Rachel.Master.Kitchen and Hashtag #RachelMasterKitchen on instagram!
