Mexican Meatballs
Inspired by a recipe in Real Simple, July 2006
1 lb ground pork
5 cloves garlic, peeled and crushed
½ to ¼ jalapeño, ribs and seeds removed.
¼ cup cilantro
¼ cup flat leaf parsley
small piece of onion (half a slice)
1 egg
½ cup dried bread crumbs
2 tablespoons cumin
1 tablespoon oregano
1 teaspoon warm water
salt and pepper to taste
Preheat oven to 400º. Line a baking sheet with aluminum foil and spray with non-stick spray. Finely mince garlic, cilantro, parsley, onion, and jalapeño in mini food processor. Combine all ingredients well in large bowl. Roll into about a dozen similarly-sized meatballs. Try not to pack them down too much or they will be tough. Place on baking sheet. Bake for 30 – 40 minutes. Carefully turn meatballs midway through cooking time.
Freeze in batches of 6 and save for a busy work night. Reheat in a shallow pan with salsa thinned a bit with water. Serve over rice and top with shredded cheddar, Monterey Jack, or manchego cheese, finely minced red onion and cilantro.
These meatballs would probably also be good made with ground lamb. They would have more of a Middle Eastern flavor. They could also be made smaller and served as hors-d'ouevres, with salsa for dipping.
- Elena
1 lb ground pork
5 cloves garlic, peeled and crushed
½ to ¼ jalapeño, ribs and seeds removed.
¼ cup cilantro
¼ cup flat leaf parsley
small piece of onion (half a slice)
1 egg
½ cup dried bread crumbs
2 tablespoons cumin
1 tablespoon oregano
1 teaspoon warm water
salt and pepper to taste
Preheat oven to 400º. Line a baking sheet with aluminum foil and spray with non-stick spray. Finely mince garlic, cilantro, parsley, onion, and jalapeño in mini food processor. Combine all ingredients well in large bowl. Roll into about a dozen similarly-sized meatballs. Try not to pack them down too much or they will be tough. Place on baking sheet. Bake for 30 – 40 minutes. Carefully turn meatballs midway through cooking time.
Freeze in batches of 6 and save for a busy work night. Reheat in a shallow pan with salsa thinned a bit with water. Serve over rice and top with shredded cheddar, Monterey Jack, or manchego cheese, finely minced red onion and cilantro.
These meatballs would probably also be good made with ground lamb. They would have more of a Middle Eastern flavor. They could also be made smaller and served as hors-d'ouevres, with salsa for dipping.
- Elena
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