Tex-Mex Meatballs

Delicious, cheesy & slightly spicy. Even my kids like this recipe! I tried cooking the meatballs in the oven first and finishing them off in the sauce - I don't recommend this because the cheese leaks out onto the tray & you lose it! I used a drained can of diced tomatoes instead of crushed.

Step 1 In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs. Step 2 In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate. Step 3 Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes. Step 4 Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes. Step 5 Garnish with parsley before serving.

Really delicious recipe. I've made this before as a sub, this time served with tortilla chips. Topped with some additional jalapeños. Used plant based beef and extra Chipotle in adobo.

A whole lot of nope. No real texture to this and the whole thing was mushy.

one of the favorites!