Taco Meatballs smothered in Enchilada Sauce with cilantro rice and fresh toppings
This amazing meatball is so versatile, You can eat it over a bowl of rice with fresh avocado or wrap this beauty in a tortilla with flavorful sides... Anyway is sure to be a pleaser!
Servings: 18 meatballs
Ingredients
- 1 lb grass fed ground beef
- 1/2 1 whole Jalapeno, minced small
- 1 heaping handful breadcrumbs
- 2 cloves garlic, minced
- 1 egg
- 1 1/2 tspb worchestire sauce
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups red enchilada sauce See link for my recipe
- 1 cup mexican cheese blend
- 4 tbsp canola or olive oil
- 1 avocado, sliced (optional)
- Cilantro lime rice recipe above
- Pico de Gayo recipe above
- 1/2 package Flour tortillas, wamed on a griddle, skillet, or oven
Instructions
- In a mixing bowl combine the beef, garlic, jalapeno, oregano, chili powder, cumin, egg, bread crumbs, worchestire sauce, salt, and pepper
- Don't be afraid to get in there and get those hands dirty! Mix the ingredients well. Form 16-22 balls, and set on a plate.
- Heat a cast-iron skillet to a medium high heat, add the 4 tbsp oil. Once the pan is hot add the meatballs.
- Let one side start to brown, about 8 minutes, Turn, cook and stir until browned. About 10 more minutes.
- Turn the heat down to medium low. Add the enchilada sauce. Stir and let simmer for 10 minutes.
- Remove from the heat, Add the cheese on top and let melt into the saucey meaty goodness.
- Heat taco sized flour tortillas on a griddle or skillet. 2 minutes per side.
- Scoop 2-3 taco balls into a tortilla with rice, pico, avocado, and what ever else your heart desires. Hot sauce and sour cream are always a nice addition. Have fun with it!
- ENJOY!!