Fiesta Fajita Meatballs

Fajita MB

¡Juevos! No, not eggs…the other juevos. I’m talking about Balls! Tender, succulent, delicious…….
Meatballs! What? You thought I was talking about something else? {wink}

This Mexican inspired meatball calls for additions to the original meatball recipe, so they will need to be made from scratch {not utilizing the O.G. Meatball recipe or frozen meatballs.} But believe me, it’s worth the extra effort! If you pass up this recipe, you’ll be missing out on all the caramelized onion goodness this recipe brings to the fiesta.

Ingredients:
2 lb ground beef
1 onion, thinly sliced, then slightly chopped
1/2 of a red pepper, finely chopped
1/4 cup {about 1/2 of a bunch} fresh cilantro, coarsely chopped
2 garlic cloves, minced
1 cup bread crumbs
1 cup shredded white cheese {such as: Monterrey jack, mozzarella, pepper jack, white cheddar}
2 eggs
2 teaspoons cumin
1 teaspoon salt, plus extra for the caramelized onions
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 Tablespoons butter
1 Tablespoon oil
*Tortilla picks {optional}

Directions:
Preheat oven to 350 degrees.
In a sauté pan melt the butter over low-medium heat. Add the onion and sprinkle liberally with salt {this will pull out the sweetness and help caramelize the onion.} Cook, stirring frequently for 20-25 minutes until onions are caramelized {when they’re a light caramel color and smell heavenly, they’re done.} Add the red peppers and stir. Sauté for about 1 minute then add the garlic and cook for 2 minutes longer. Place this sautéed mixture in a large bowl and set aside to cool.
When cooled, add the rest of the ingredients and mix thoroughly.
Add one Tablespoon oil to a non-stick sauté pan and place on medium heat. Roll the meatball mixture into balls {about 1” diameter} and place each in the oil {will need to be done in batches.} Brown slightly and turn to brown the other side of the ball {about 2-4 minutes each side.}Then place on a baking sheet. When all meatballs are seared, finish cooking in the oven for about 15 minutes.

Serve with salsa.

*I used tortilla strips as picks for the meatballs. Simply slice a corn tortilla into small strips and fry in oil until crisp.

Fajita MB2

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