Mexican Meatballs

This is a fun way to jazz an ordinary spaghetti and meatballs dinner…

MEXICAN MEATBALLS

  •  2 tbsp olive oil, divided
  • 1 medium yellow onion, finely chopped
  • 1 jalapeno, finely diced
  • 3 cloves garlic, minced
  • 1½ lbs ground pork
  • ¾ cup bread crumbs
  • 2 eggs
  • 3 tbsp ground cumin
  • 3 tsp kosher or sea salt
  • ½ tsp ground black pepper
  • Baking sauce (see below)

Preheat oven to 400 degrees F. Heat 1 tablespoon of the olive in a large oven-proof skillet over medium to medium-high heat. Swirl to coat entire pan. Add onion to pan and sauté for 3 minutes. Add jalapeno and garlic and sauté for 2 more minutes, stirring frequently. Remove from heat and allow mixture to cool.

In a large bowl combine pork, bread crumbs, eggs, cumin, salt, pepper, and onion mixture. Mix together thoroughly with hands until all ingredients are well combined. Form into 24 small meatballs. Wipe out skillet and heat remaining tablespoon of olive oil over medium heat. Swirl to coat pan. Place meatballs in skillet and brown on all sides, 5-10 minutes.

At this point, you can use whatever sauce you want to cook the meatballs through in the oven. I used a mixture of roasted garlic tomato sauce and jalapeno-flavored sour cream (Breakstone’s), but you can use whatever you have a taste or whatever is left over in the fridge. Just make sure you enough to reach halfway up the meatballs and coat them thoroughly.

Add cooking sauce to skillet. Once coated in sauce, put entire skillet in oven and bake for 25 minutes. If skillet is not oven-proof, transfer meatballs to a baking dish and fill dish with sauce.

Serve over any pasta you like. Makes 6 servings (4 each). Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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