Best Fiesta Meatballs Recipes
FIESTA MEATBALLS
Everybody loves meatballs and these are a cinch to make. All you need is a jar of salsa for their almost-instant sauce. They are good served over garlic rice (just cook a minced garlic clove or 2 in with standard rice).
Provided by Annacia
Categories Meatballs
Time 29m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, using a fork, whisk together milk, egg, Tex-Mex seasoning and salt. Tear bread into tiny pieces, dropping them into milk mixture; stir well. Let stand for 5 minutes until mushy. Add meat and coriander. With fork, stir just until blended (do not over mix or meatballs will be tough).
- Form meat into about forty 1-inch (2.5-cm) meatballs. In a large non-stick skillet, heat oil over medium heat. Cook meatballs, in two batches if necessary, for 7 to 8 minutes, until mostly browned all over.
- Return all meatballs to skillet. Stir in red pepper, salsa and water. Reduce heat to medium-low; cook, covered, stirring once or twice, for 3 to 5 minutes, until meatballs are cooked through.
- Served topped with the cheese and coriander if desired.
FIESTA MEATBALLS
Meet the Cook: My rancher husband is crazy about rice, less so about zucchini. But when I serve this flavorful combination, he comes back for more. We put up hay and have cows and calves, which keeps us pretty busy. We are fortunate to have our daughter and son-in-law here to help so we have time for a few hobbies. -Patricia Archie, Glendo, Wyoming
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the egg, Worcestershire sauce, onion, celery, 1-1/2 teaspoons garlic salt and pepper. Add beef and mix well. Sprinkle with bread crumbs; mix just until combined. Shape into 2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 375° for 20 minutes or until meat is no longer pink., Meanwhile, in a saucepan, combine cornstarch and broth until smooth. Stir in the stewed tomatoes, zucchini, oregano, sugar, basil and remaining garlic salt. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain meatballs; top with the tomato mixture. Bake 10 minutes longer or until heated through.
Nutrition Facts : Calories 333 calories, Fat 16g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1683mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.
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