You’ve always heard about Meatballs and you think about that being an Italian dish. But, guess what: there’s a Tex-Mex version! And guess what else: It’s a one skillet dish! So, make this recipe, make a salad and you have dinner.
As long as I’m messing up the kitchen, I like to double this recipe for a later meal. I froze this recipe to take to a friend who was having a medical procedure a few days after preparation. It thawed out and reheated in the microwave like a charm.
A mixed green salad with avocado, onions, and a few crumbled chips is an excellent accompaniment.
- 2-4 tbsp Texas EVOO
- ½ cup onion, finely chopped
- 2 jalapeños, seeds removed and finely chopped
- 2 cloves
- 1 tsp each cumin, smoked paprika, and oregano
- ½ tsp salt
- 1 lb grass-fed ground beef (preferably Texas beef)
- ¼ cup crushed tortilla chips
- 4 tbsp cilantro, chopped
- 1 28 oz can fire-roasted tomatoes
- 1 tbsp Adobo seasoning
- ½ tsp sugar
- Freshly squeezed lime juice and chopped cilantro, for serving
- Heat 1 TBSP of olive oil in a large skillet over medium heat. Add the onion, garlic, and jalapeños. Saute until softened, about 5 minutes. Add the cumin, smoked paprika, oregano and salt. Cook for another 2 - 3 minutes or until fragrant. Transfer the mixture to a plate and place it in the fridge to cool.
- Once cooled, combine the sautéed vegetables with ground beef, crushed corn chips, and cilantro. Use your hands or a cookie scoop to roll the mixture into a 3 - 4 TBSP meatball, yielding about 12 meatballs.
- Wipe out the skillet and return it to medium heat. Add another 1-2 TBSP of olive oil. Add the meatballs and cook until browned, about 2-3 minutes per side. Transfer to a plate and set aside
- To the skillet, add the tomatoes, Adobo seasoning, sugar, and pinch of salt. Bring to a boil and add the meatballs. Reduce the heat to low and simmer gently for 5-10 minutes, until the meatballs are cooed through, but still a little pink on the inside.
- Serve warm with a squeeze of lime and chopped cilantro.
When sealed in an airtight container, the meatballs and tomato sauce will keep for 4-5 days in the fridge and up to 2 months in the freezer. I like to double this recipe - perfect to put one recipe in the freezer for another meal.