Ok, so I already have a fantastic Italian meatball recipe
(seriously, they are pretty amazing, and what’s this? Oh, a handy link to the recipe!) But the idea of a Mexican meatball was intriguing to me and anyway,
can you really have too many great meatball recipes? I think not. I
found this recipe on Cook Smarts, and it looked very tasty, very unique and not too
incredibly difficult. It turns out that these meatballs are all of those
things. They really pack a big aggressive punch of flavor with nice
level of spiciness. I served these with some cilantro-lime rice, and I will
say it was a little strange at first to eat meatballs and tomato sauce with
rice, but you get over that pretty quickly. It also got a little salty by the
end so I’d leave the salt out of the meatballs next time.
Meatball Ingredients
2 Jalapenos, diced small
½ cup Red Onion, diced small
Handful of Cilantro, chopped
2 Garlic cloves, minced
1 lb Ground Pork
1/3 cup Panko breadcrumbs
2 tsp Cumin
2 tsp Coriander
1 tsp Smoked Paprika
1 tsp Kosher Salt (I would recommend omitting this or
cutting in half)
1 tbsp Canola Oil
Crumbled Cotja cheese (I used Queso Fresco)
Tomato Sauce Ingredients
4 cloves Garlic, minced
1 tbsp Canola oil
28 oz can of Fire Roasted Tomatoes, diced
1 cup Coconut Milk
2 tsp Cumin
1 tsp Cinnamon
1 tsp Salt
Start by making your meatballs. Mix all the meatball
ingredients except the canola oil and cheese together by hand. If you don’t
already have cooking gloves, you can make your life immensely better by getting
some. It makes jobs like this so easy, trust me. Roll your meatballs to be
about an inch or so in diameter. Or however big you want them. I don’t judge.
Just remember that adjusting the size will mean adjusting the cook times.
Preheat your oven to 375. In a saucepan, heat up your canola
oil over medium heat and add the garlic. Cook for just about a minute, making
sure not to burn the garlic, and then add in the rest of the ingredients. Stir
well and bring to a boil, then turn down the heat and simmer for about 10
minutes.
No comments:
Post a Comment