Mexican Meatballs

If your family loves mexican food, but tacos
and enchiladas have lost their luster, here’s
something new!

Becky Low gives meatballs a Mexican twist!

1 pound lean ground beef
1 pound country sausage or fresh ground pork
3 cloves minced garlic
1 small onion, finely chopped
1 cup bread crumbs, suggest Panko
2 eggs
½ teaspoon salt
¼ teaspoon black pepper

Pre-heat oven to 425 degrees. Line large baking sheet with
parchment paper for easy cleanup.

Combine and mix well ground beef, ground pork, minced garlic,
finely chopped onion, bread crumbs, eggs, salt and pepper.
Shape into 40-50 1-inch meatballs and place on prepared pan.
Bake 15-20 minutes or until browned.
1 tablespoon oil
1 small onion, chopped
4 cloves garlic
1-2 jalapeno peppers seeded & chopped or chipotle peppers
in adobe sauce, to taste
2 cans (28-oz ea) tomatoes
1 tablespoon cumin
2 cups chicken broth
salt and pepper to taste
fresh cilantro
shredded cheese

While meatballs are cooking prepare sauce. Heat oil in
Dutch oven, add chopped onion and sauté until transparent,
add garlic and cook until fragrant.

If desired, place cooked onions in blender with chili
peppers and one can tomatoes and blend until smooth. Return
onions to Dutch oven; add remaining tomatoes, cumin, and
chicken broth; salt and pepper to taste. Bring to a boil
and simmer while meatballs finish cooking. Place cooked
meatballs in sauce, cover and simmer approximately 30
minutes to blend flavors. Serve meatballs over cooked rice
sprinkled generously with snipped fresh cilantro and
shredded cheese. Serve with a side of black or pinto beans
and a green salad.

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