Mexican Meatballs

Mexican Meatballs
Sang An
Serves 4
preparation
25
minutes
cooking
55
minutes
other
0
minutes

Ingredients

2
tablespoons
olive oil
1
medium yellow onion, finely chopped
2
cloves garlic, finely chopped
1
jalapeno, seeded and finely chopped
1
pound
ground pork
1/2
cup
dry bread crumbs
1
large egg
2
teaspoons
kosher salt
1/4
teaspoon
black pepper
1
teaspoon
ground cumin
1
16-ounce jar salsa

Directions

  1. Heat oven to 400° F.
  2. Heat 1 tablespoon of the oil in a large, preferably ovenproof skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and jalapeño and cook for 1 minute. Remove from heat; let cool.
  3. In a large bowl, combine the pork, bread crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs.
  4. Wipe out skillet, add the remaining oil, and heat over medium-high heat. Brown the meatballs on all sides, about 7 minutes total. If not using an ovenproof skillet, transfer the meatballs to a baking dish.
  5. Pour the salsa over the top. Bake until cooked through, about 25 minutes.

 

 

Sara Quessenberry
June 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 63 %
  • Fat 33 g
  • Sat Fat 11 g
  • Cholesterol 141 mg
  • Sodium 1,709 mg
  • Carbohydrate 18 g
  • Fiber 2 g
  • Sugar 14 g
  • Protein 2 g
What does this mean? See Nutrition 101.