Who doesn’t just love meatballs!? This Mexican twist on the traditional meat ball is bursting with flavor and will almost certainly become a family favorite! This versatile recipe can be served over rice, or with flour or corn tortillas and shredded cheese to make soft tacos.
- 2 Tbsp. olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 jalapeno, seeded, finely chopped
- 1 lb. ground pork
- ½ cup dry bread crumbs
- 1 large egg
- 2 tsp. kosher salt
- ¼ tsp. black pepper
- 1 tsp. ground cumin
- 1 (16-oz.) jar mild salsa
Makes 3-4 servings.
- Preheat oven to 400 degrees.
- Heat 1 tablespoon of oil in a large ovenproof skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and jalapeno and cook for 1 minute. Remove from heat, pour into a bowl or on a plate, and let cool.
- In a large bowl, combine the pork, bread crumbs, egg, salt, pepper, cumin and onion mixture. Shape into 12 meatballs.
- Wipe out skillet, add the remaining oil and heat over med.-high heat. Brown the meatballs on all sides, about 7 minutes total (meatballs do not have to be cooked through).
- If not using an ovenproof skillet, transfer the meatballs to a baking dish. Pour the salsa over the top. Bake until cooked through, about 20-25 minutes. Serve over rice, or with flour or corn tortillas and shredded cheese to make soft tacos.
Source: Real Simple. You can use whatever favorite salsa you like, and the meatballs could also be made with ground chicken or turkey.