Friday, July 6, 2012

Meatballs Mexican-Style!

My hubby just got back from a weeklong trip in Asia so he requested something Mexican for dinner. I gladly obliged with Mexican Meatballs and my go to (microwaveable) Fiesta Rice! It's got LOTS of kicked up flavors from Chipotle, Cumin and Chili Powder and cooled off with a dollop of sour cream. What can be better on a Friday night right?


1 clove garlic, minced
1 egg
1/4 c bread crumbs
1/2 lb ground beef
1/2 tsp chipotle powder
1/2 tsp cumin
1/2 tsp chili powder


1 Tbsp olive oil
1/2 c onion, chopped
1 clove garlic, minced
1 tsp chipotle powder 
1 tsp cumin
1 tsp chili powder
1 (10-oz) can Ro-Tel Tomatoes with Green Chilies
1/2 c salsa


1. Mix all the meatball ingredients together in a bowl. Form into about 8 golf-size meatballs.

2. Heat the olive oil in a Dutch oven over medium-high heat. Add meatballs and brown 5 minutes on all sides. Remove and set aside. 

3. Add onion and sauté until they just start to brown. Add the garlic and cook for 1 minute. Add the chipotle, cumin, chili, tomatoes and salsa. Stir to combine.

4. Bring sauce to a boil and add meatballs back. Turn heat down to low and simmer 10 minutes, until meatballs are cooked through.

5. Serve over rice and garnish with sour cream, green onions and shredded Mexican cheese.

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