Spicy Tex-Mex Meatballs
Indulge in the bold flavors of these spicy Tex-Mex meatballs, a perfect blend of lean ground beef, aromatic spices, and savory chili sauce. These zesty meatballs are sure to be a hit at any gathering or dinner table.
Ingredients
For Meatballs | |
|---|---|
| ½ | cup packaged plain breadcrumbs |
| ½ | cup milk |
| 1 ½ | lbs lean ground beef |
| 2 | eggs |
| 2 | tablespoons dried onion flakes |
| 1 | teaspoon ground cumin |
| 1 | teaspoon dried oregano |
| ½ | teaspoon garlic salt |
| ¼ | teaspoon cayenne pepper |
For Sauce | |
| 1 | cup beef broth |
| ¾ | cup chili sauce, such as Heinz brand |
Instructions
Preparation | |
|---|---|
| 1. | Preheat the oven to 350°F (175°C) and line a baking sheet with nonstick aluminum foil. |
| 2. | In a small bowl, combine the packaged plain breadcrumbs and milk. Let stand until the breadcrumbs absorb the milk. |
| 3. | In a large bowl, combine the lean ground beef, soaked breadcrumb mixture, eggs, dried onion flakes, ground cumin, dried oregano, garlic salt, and cayenne pepper. Mix with clean hands until well combined. |
| 4. | Form the mixture into 30 meatballs, each about 1 inch in diameter, and place them on the prepared baking sheet. |
| 5. | Bake the meatballs at 350°F (175°C) for 20 minutes. |
| 6. | In a large skillet, mix together the beef broth and chili sauce. Add the meatballs and simmer covered over medium heat for 10 minutes, stirring occasionally. |
| 7. | Remove the cover and cook for an additional 5 minutes. |
| 8. | These meatballs can be made ahead, cooked, covered, and refrigerated for 1-2 days. Reheat before serving. For transport, place in an insulated container. |
| 9. | Serve within 2 hours (within 1 hour if the outside temperature is above 90°F). |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 63.8 kcal |
| Protein | 5.7 g |
| Fat | 2.9 g |
| Carbohydrates | 3.2 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
Published on Jul 30, 2024 by Luminița