Tex Mex Meatballs Food

TEX-MEX MEATBALLS

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and jalapeño. Sauté until softened, about 5 minutes. Add the garlic, cumin, smoked paprika, oregano, and salt. Cook for another 2-3 minutes or until fragrant. Transfer the mixture to a plate and place it in the fridge to cool.
• Once cooled, combine the sautéed vegetables with ground beef, crushed corn chips, and cilantro. Use your hands or a cookie scoop to roll the mixture into 3-4 tablespoon balls. You should get about 12 medium sized meatballs.
• Wipe out the skillet and return it to medium heat. Add another 1 tablespoon of olive oil and tilt the skillet to coat. Add the meatballs and cook until browned, about 2-3 minutes per side. Transfer to a plate and set aside.
• To the skillet, add the fire-roasted tomatoes, chipotle peppers in adobo, adobo sauce, sugar, and a generous pinch of salt. Bring to a boil and add the meatballs. Reduce the heat to low and simmer gently for 5-10 minutes, until the meatballs are cooked through, but still a little pink on the inside. Serve warm with a squeeze of lime juice and chopped cilantro.

TEX-MEX MEATBALL TACOS

Steps:

• Mix the mince with the egg, spice mix and some seasoning, then shape into 16 meatballs. Set aside in the fridge to firm up slightly while you make the sides.
• Mix the tomatoes, coriander, ½ the garlic and ½ the lime juice in a bowl with 1 tbsp oil, season and set aside. Stir the remaining garlic into the soured cream with a handful of the grated cheese and season. Slice the avocado and squeeze over the remaining lime juice. Bring these, the taco shells and lime wedges to the table.
• Heat the remaining oil in a large frying pan. Fry the meatballs over a medium heat for 8-10 mins until evenly browned and cooked through. Sprinkle over the remaining cheese, put a lid on the pan and cook for 1 min until melted, then let everyone help themselves.

SPICY TEX-MEX MEATBALLS

Steps:

• Peel and grate the onion, peel and crush the garlic, deseed and chop the red capsicum, drain and chop the beans; in a bowl, mix together the beans, onion, garlic, red capsicum, chillies, beef, seasoning and half the coriander, until they are well-combined.
• Divide the beef mixture into 32 pieces, then roll them into balls; place the balls on a baking sheet and chill for 30 minutes.
• Meanwhile, halve the avocados and remove the stones, peel and chop the flesh and put in a bowl; stir in the chilli sauce, lemon juice and the remaining coriander.
• Heat the oil in a pan, fry the meatballs in batches for 6 minutes, turning occasionally, until cooked and tender.
• Lightly toast the pita breads and split open, fill with mixed salad leaves and meatballs, spoon over the avocado mixture and sour cream and serve immediately.
• Chef's Tip: These meatballs can be placed uncooked between layers of greaseproof paper and frozen for up to a month. Thaw at room temperature before frying.

TEX-MEX SPICY MEATBALLS

Steps:

• Heat oven to 350 degrees; line baking sheet with nonstick aluminum foil.
• In small bowl, combine bread crumbs and milk.
• Let stand until bread crumbs absorb the milk.
• In large bowl, combine ground beef, bread crumb mixture, eggs, dried minced onion, cumin, oregano, garlic salt and cayenne pepper.
• Mix with clean hands until combined.
• Form into 30 meatballs, each about 1 inch in diameter; place on prepared baking sheet.
• Bake meatballs at 350 degree for 20 minutes.
• In large skillet, mix together broth and chili sauce.
• Add meatballs and simmer, covered, over medium heat for 10 minutes.
• Stir occasionally.
• Remove cover; cook 5 minutes longer.
• Makes 30 meatballs.
• Make Ahead: Can be made ahead, cooked, covered and refrigerated for 1-2 days; reheat before serving.
• To transport, place in an insulated container.
• Serve within 2 hours (within 1 hour if outside temperature is above 90 degrees).