Tex-Mex Meatballs


Serves 4

Ready in 30 minutes

Lean Beef Mince                       1.5 Kg                          

Grated Cheddar cheese            2 cups

Panko Bread Crumbs                 2 cups                         

Fresh chopped Parsley              2 tbsp.

Crushed Garlic cloves                2                                 

Jalapeno chillies, minced          1

Large Egg                                  1                                 

Ground Cumin                          1 tsp

Salt                                           to taste                        

Ground Black Pepper                To taste

Olive Oil                                   1 tbsp.                         

Large onion, chopped               ½

Tin Crushed tomatoes               1 tin                            

Chopped Chipotle Chillies


In a medium bowl, combine the beef mince, 1 cup cheese, bread crumbs, parsley, garlic, jalapeno, egg and cumin and season with salt and pepper.  Mix until well combined and form into meatballs.

Heat the oil in a large skillet over medium-high heat.  Add meatballs in a single layer and sear for 2 minutes per side.  Transfer to a plate.

Add onion to the skillet and sauté until soft, about 5 minutes.   Stir in the crushed tomatoes and chipotle chillies (if you would like a milder version, you can substitute with roasted red peppers) and bring the mixture to a boil.  Reduce the heat to medium low and return the meatballs to the skillet.  

Cover and simmer until the meatballs are cooked through, about 10 minutes. 

Top with the remaining 1 cup of cheese then cover with the lid to let the cheese melt, about 2 minutes. 

Garnish with parsley before serving. 

Image: Delish