Tex-Mex Chili Meatballs with Zesty Tomato Salsa
Yield
4 servingsPrep
30 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
onions
small, diced,about 1/2 cup |
|
| ½ | teaspoon |
chili powder
|
|
| 1 | pound |
ground beef
lean |
|
| 1 | each |
eggs
large |
|
| 1 | can |
green chili peppers
mild, drained and chopped |
*
|
| 1 ¾ | cups |
bread crumbs
fresh about 4 slices bread |
|
| ⅓ | cup |
monterey jack cheese
shredded |
|
| ⅓ | cup |
cheddar cheese
mild, shredded |
|
| ¾ | teaspoon |
salt
|
|
| 6 | each |
corn tortillas (6-inch)
cut into wedges |
*
|
| 1 | can |
salsa
tomato, zesty |
*
|
| 1 | head |
lettuce leaves
or to taste, optional |
*
|
| 1 | each |
tomatoes
wedges, optional |
|
| Zesty tomato salsa | |||
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
sweet red bell peppers
cored, seeded and diced |
|
| 1 | each |
green bell peppers
cored, seeded and diced |
|
| 1 | each |
onions
medium, diced |
|
| 1 | lClove |
garlic
large, crushed |
*
|
| 2 | each |
tomatoes
large, ripe, diced |
|
| ½ | teaspoon |
red hot pepper sauce
hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 1 | each |
onions
small, diced,about 1/2 cup |
|
| 2.5 | ml |
chili powder
|
|
| 453.6 | g |
ground beef
lean |
|
| 1 | each |
eggs
large |
|
| 1 | can |
green chili peppers
mild, drained and chopped |
*
|
| 414 | ml |
bread crumbs
fresh about 4 slices bread |
|
| 79 | ml |
monterey jack cheese
shredded |
|
| 79 | ml |
cheddar cheese
mild, shredded |
|
| 3.8 | ml |
salt
|
|
| 6 | each |
corn tortillas (6-inch)
cut into wedges |
*
|
| 1 | can |
salsa
tomato, zesty |
*
|
| 1 | head |
lettuce leaves
or to taste, optional |
*
|
| 1 | each |
tomatoes
wedges, optional |
|
| Zesty tomato salsa | |||
| 15 | ml |
vegetable oil
|
|
| 1 | each |
sweet red bell peppers
cored, seeded and diced |
|
| 1 | each |
green bell peppers
cored, seeded and diced |
|
| 1 | each |
onions
medium, diced |
|
| 1 | lClove |
garlic
large, crushed |
*
|
| 2 | each |
tomatoes
large, ripe, diced |
|
| 2.5 | ml |
red hot pepper sauce
hot |
*
|
Directions
Heat the oven to 400℉ (200℃).
In 12 inch skillet, over medium high heat, heat 1tablespoon vegetable oil; add onion and chili powder; cook about 10 minutes, stirring frequently, until onion is tender and coated with chili powder.
Remove onion to large bowl; wipe skillet clean. To bowl with onion, add beef, egg, chilies, bread crumbs, 1 tablespoon of each of the cheeses and salt; using hands or wooden spoon, blend well.
Shape mixture into 1¼ inch balls.
In skillet over medium-high heat, heat remaining 2 tablespoon oil; add meat mixture; cook 15 minutes, turning frequently, until well browned on all sides and cooked through.
Meanwhile, place tortilla chips in single layer on jelly-roll pan; bake 10 minutes until crisp and golden.
Prepare Zesty Tomato Salsa.
To serve: Spoon meatballs into center of large serving platter; sprinkle with remaining Monterey Jack and Cheddar cheese.
Arrange tomato wedges and lettuce around meatballs if desired.
Serve with tortilla chips and salsa.
ZESTY TOMATO SALSA: In a saucepan over medium high heat, heat 1 tablespoon vegetable oil; add 1 each red and green bell pepper, cored, seeded and diced (about 2 cups), 1 medium size onion, diced (about ¾ cup) and 1 large clove garlic, crushed.
Cook about 10 minutes, stirring frequently, until tender.
Stir in 2 large fresh, ripe tomatoes, diced (about 2 cups) and ¼ to ½ teaspoon hot red pepper sauce; cook 1 minute longer until heated through.
Makes about 1½ cups.
