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Tex-Mex Meatballs

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Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.