Mexican Meatballs

DH loves Mexican food, but I get tired of tacos all the time. I decided to try something different but still with a Mexican flare. We both loved them.


1 lb extra lean ground beef
2 Tablespoons olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped object
1/2 cup dry bread crumbs object
1 large egg
2 teaspoons kosher salt
1/4 teaspoon black pepper
1 teaspoon ground cumin
1 16-ounce jar salsa


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. In a large bowl, combine the beef, bread crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs. Wipe out skillet, add the remaining oil, and heat over medium-high heat. Brown the meatballs on all sides, about 7 minutes total. Pour the salsa over the top and cook on medium for 20 minutes.

I served this with Mexican rice, and topped the meatballs with diced tomatoes.

4 servings.


Source: RealSimple cookbook