Tex-mex Porcupine Meatballs Recipe

No Photo

Have you made this?

 Share your own photo!

Tex-Mex Porcupine Meatballs

C G

By
@Celestina9000

A recipe I simplified and adapted from one found in the cookbook 'Cowgirl Cuisine'. You can skip the chilies in adobo/Tabasco Chipotle sauce if you want (especially if serving to children) or serve on the side.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 lb
ground beef
1 lb
ground lamb or ground pork (i used lamb)
1 small
onion, finely minced (i used white onion)
2 clove
garlic, peeled and minced
2/3 c
cooked texmati rice (you can sub: with brown texmati, indian basmati or long grain white rice)
1 tsp
cumin seeds, crushed to release oils (or 1 teaspoon ground cumin in original recipe)
1 tsp
dried mexican oregano or 1 tablespoon fresh oregano, finely minced
1/4 tsp
ground cinnamon
1/4-1/3 c
fresh mint, finely minced
1-2
chilies in adobo (if you don't have chilies in adobo use 1-2 tablespoons tabasco chipotle sauce)
2 tsp
kosher salt
1/4 tsp
ground black pepper

Directions Step-By-Step

1
Combine all the ingredients in a large prep bowl.
2
Cover and chill at least 30 minutes.
3
PREHEAT oven to 375 degrees. Shape meat mixture into 2" balls (I use a cookie scoop to shape.)
4
Arrange the meatballs on a parchment lined baking sheet. Bake for approximately 25 minutes or until browned and no longer pink in the center.

About this Recipe

Course/Dish: Beef, Meat Appetizers
Main Ingredient: Beef
Regional Style: Mexican