Tex Mex Meatballs

Tex Mex Meatballs Over Spanish Rice or as Appetizer

* 1 to 1.5 ground beef / chicken/ turkey. Your choice.

* 1/2 onion finely chopped

* 1 jalapeno,, minced

* 1/2 cup crushed corn chips. I use Fritos

* 1 large egg - lightly beaten

* 1 tablespoon chopped cilantro

* 1 teaspoon ground cumin

* 1/4 teaspoon salt

* 1/2 teaspoon pepper

* 1/2 teaspoon garlic powder

* 1 cup shredded Mexican cheese

* For cooking

* For cooking meatballs- 1 tablespoon olive oil

Yellow Spanish rice :

1. I used one packet of yellow rice mix. Added rice to 2.5 cups boiling water.

2. Lower the heat and partially cover with a lid in medium low heat cook for 12-15 minutes.

Sauce :

SAUCE

* 2 cans red enchilada sauce

* 1/2 cup chicken broth

* 2 chipotle peppers in adobo, blended

* 1 cup shredded Mexican cheese - cheddar

* 1 tablespoon chopped fresh cilantro

1. Chopped onions and jalapeño finely

2. Mix all meatball ingredients together except oil and form the meatballs.

3. In a cast iron pan OR skillet add one tablespoon oil and brown and sear the meatballs. About 3-4 minutes. They will finish cooking in the sauce.

4. Add the enchiladas sauce , broth and chipotle adobo sauce.

5. Cook UNCOVERED for about 10-12 minutes. As the sauce thickens the meatballs will finish cooking.

6. Sprinkle cheese over the meatballs and let it melt. ( you can put the lid in for few minutes to help melt the cheese).

7. Optional garnish with cilantro, jalapeños.

8. Serve as an appetizer with toothpicks or over yellow Spanish rice.