Tex-Mex Porcupine Meatballs
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ground lamb or ground pork (i used lamb)
onion, finely minced (i used white onion)
garlic, peeled and minced
cooked texmati rice (you can sub: with brown texmati, indian basmati or long grain white rice)
cumin seeds, crushed to release oils (or 1 teaspoon ground cumin in original recipe)
dried mexican oregano or 1 tablespoon fresh oregano, finely minced
fresh mint, finely minced
chilies in adobo (if you don't have chilies in adobo use 1-2 tablespoons tabasco chipotle sauce)
ground black pepper
Combine all the ingredients in a large prep bowl.
Cover and chill at least 30 minutes.
PREHEAT oven to 375 degrees. Shape meat mixture into 2" balls (I use a cookie scoop to shape.)
Arrange the meatballs on a parchment lined baking sheet. Bake for approximately 25 minutes or until browned and no longer pink in the center.
Last Updated: Wed, Oct 19, 2016