Best Tex Mex Meatballs Recipes

TEX MEX MEATBALLS

Steps:

• Line 2 baking sheets with parchment paper. Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes.
• Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Serve over rice, in tacos or as appetizers, recipes follow.
• To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer.
• To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes.
• For meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. Sprinkle with chopped cilantro and add a wedge of lime to each plate.
• For meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Fold up and serve.
• For meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put the bowl on a platter and surround the bowl with 25 meatballs. Stick toothpicks into some of the meatballs. Put some spare toothpicks in a container and put on the platter. Garnish with cilantro leaves.

TEX-MEX SPICY MEATBALLS

Steps:

• Heat oven to 350 degrees; line baking sheet with nonstick aluminum foil.
• In small bowl, combine bread crumbs and milk.
• Let stand until bread crumbs absorb the milk.
• In large bowl, combine ground beef, bread crumb mixture, eggs, dried minced onion, cumin, oregano, garlic salt and cayenne pepper.
• Mix with clean hands until combined.
• Form into 30 meatballs, each about 1 inch in diameter; place on prepared baking sheet.
• Bake meatballs at 350 degree for 20 minutes.
• In large skillet, mix together broth and chili sauce.
• Add meatballs and simmer, covered, over medium heat for 10 minutes.
• Stir occasionally.
• Remove cover; cook 5 minutes longer.
• Makes 30 meatballs.
• Make Ahead: Can be made ahead, cooked, covered and refrigerated for 1-2 days; reheat before serving.
• To transport, place in an insulated container.
• Serve within 2 hours (within 1 hour if outside temperature is above 90 degrees).

TEX-MEX MEATBALLS WITH SPAGHETTI

Steps:

• To make the meatballs, heat 1 tablespoon of the oil in a small skillet and add the onions and garlic. Cook, stirring, until wilted. Let cool.
• Combine all ingredients except remaining tablespoon of oil, and blend well.
• Shape the mixture into 20 or more 1 1/2-inch meatballs.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet and add the meatballs. Cook over medium heat, turning so they brown evenly, about 10 minutes. Keep them warm.
• To make the sauce, heat the oil in a saucepan. Add the remaining ingredients, blend well and bring to a boil. Simmer for 10 minutes. Add the meatballs and simmer for 10 minutes.
• Meanwhile, cook the spaghetti.
• Put the water, salt and 1 tablespoon of the olive oil into a large kettle.
• Bring to a boil, add the spaghetti and cook to the desired degree of doneness. Drain and return the spaghetti to the kettle. Add the remaining olive oil and butter and toss. Serve immediately with the meatballs and sauce.

TEX-MEX MEATBALLS

Steps:

• To cook meatballs in the oven: Preheat oven to 350°. In a medium mixing bowl, combine ground beef, 1 cup cheese, bread crumbs, parsley, garlic, cumin, jalapeño and egg. Season with salt and pepper. Do not over mix. Divide into 12 meatballs and place in a casserole dish. Bake until golden brown, 12 to 15 minutes. Meanwhile, in a large pot over medium-high heat, heat oil. Add onions and cook until tender, about 5 minutes. Add crushed tomatoes and chipotle peppers and season with salt and pepper. Stir and simmer for 5 minutes, then add meatballs. Turn heat to low and gently toss meatballs with sauce. Garnish with parsley. To cook meatballs in the skillet: In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear on all sides, about 2 minutes per side. When the meatballs have developed a nice crust, remove them from the skillet. Add more olive oil to the skillet, if necessary, then add onions and cook until tender, about 5 minutes. Stir in crushed tomatoes and chipotle pepper in adobo and bring mixture to boil. Reduce heat and add meatballs back to skillet. Cover with a tight-fitting lid and simmer until meatballs are cooked through, about 10 minutes. Cover meatballs with 1 cup cheese, then cover the skillet again and cook until cheese is melted, about 2 minutes. Garnish with parsley. Make sandwiches: Preheat oven to 350° (if you haven't already). Place parchment paper on a rimmed sheet pan and arrange hero rolls cut side up. Place 3 meatballs on the bottom piece of each hero roll. Top with a spoonful of tomato sauce and a handful of cheese. Bake until bread is warmed and cheese is melted, 3 to 4 minutes. Top meatballs with parsley and more tomato sauce. Close the sandwich top and serve warm.