Mexican Meatballs
Backyard Produce has recently started to carry grass fed, and/or organic meat, so I was so excited to finally get some ordered! This week I ordered ground beef, (but upcoming blogs will include other of these healthy meats.) This recipe came from needing to cook the defrosted meat, and my friends having a “fiesta night” that night. Taco meat is a little too obvious, so I had to get a little creative. Honestly, this was a huge hit and I will be making it again the next time I need to bring a mexican dish somewhere. (Plus, it could be an appetizer or an entree!)
Meatball ingredients:
1 pound ground beef
½ cup bread crumbs,
¼ cup cilantro, finely chopped
½ teaspoon oregano
2 tablespoons tomato paste
1 egg, scrambled
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
Sauce Ingredients:
1 can tomatoes with chilies
½ cup roasted tomatillo salsa
2 cloves garlic
¼ cup fresh mint
For Sauce:
Blend all of the sauce ingredients together and place them in a large saucepan or pot. Bring the sauce to a boil and simmer while meatballs are being made.
Begin Meatballs:
Make the meatballs by combining all of the ingredients by hand. Form into about 2-inch balls. Gently place meatballs into the sauce.
Allow meatballs into begin to cook in the sauce. Turn about 5 minutes in. Meatballs will need to cook about 15-20 minutes until meat is cooked.
You can serve the meatballs with a fork and/or tortilla chips as an appetizer or serve over white rice.
(Half of these were gone before they even got to the plates for dinner! Yum!)
Roast 'n Relish 