Tex-Mex Chili Meatballs with Zesty Salsa

Tex-mex Chili Meatballs With Zesty Salsa Recipe

No Photo

Have you made this?

 Share your own photo!

Kitchen Crew

By



Rating:

☆☆☆☆☆ 0 votes

Serves:
4

Ingredients

Add to Grocery List

  • 3 Tbsp
    vegetable oil
  • 1 small
    onion, diced
  • 1/2 tsp
    chili powder
  • 1 lb
    lean ground beef
  • 1 large
    egg
  • 4 oz
    green chiles, mild and finely chopped
  • 1 3/4 c
    fresh bread crumbs
  • 1/3 c
    monterey jack cheese, grated
  • 1/3 c
    shredded cheddar cheese
  • 3/4 tsp
    salt
  • 6
    corn tortillas, cut into triangles
  • SALSA INGREDIENTS

  • 1 Tbsp
    vegetable oil
  • 1
    red pepper, diced
  • 1
    green bell pepper, diced
  • 1
    onion, diced
  • 1 large
    garlic clove, crushed
  • 2 large
    ripe tomatoes, cored, seeded, diced
  • 1/2 tsp
    hot sauce

How to Make Tex-Mex Chili Meatballs with Zesty Salsa

Step-by-Step

  1. Heat the oven to 400 degrees.
  2. In 12" skillet, over medium high heat, heat 1 tablespoon vegetable oil; add onion and chili powder; cook about 10 minutes, stirring frequently, until onion is tender and coated with chili powder.
  3. Remove onion to large bowl; wipe skillet clean.
  4. To bowl with onion, add beef, egg, chiles, bread crumbs, 1 tablespoon of each of cheeses and salt; using hands or wooden spoon, blend well.
  5. Shape mixture into 1 1/4" balls.
  6. 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.
  7. Meanwhile, place tortilla chips in single layer on jelly-roll pan; bake 10 minutes until crisp and golden.
  8. Prepare Zesty Tomato Salsa.
  9. To serve: Spoon meatballs into center of large serving platter; sprinkle with remaining monterey jack and cheddar cheese.
  10. Arrange tomato wedges and lettuce around meatballs if desired.
  11. Serve with tortilla chips and salsa.
  12. ZESTY TOMATO SALSA: In a 2 quart 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 3/4 cup) and 1 large clove garlic, crushed.
  13. Cook about 10 minutes, stirring frequently, until tender.
  14. Stir in 2 large fresh, ripe tomatoes, diced (about 2 cups) and 1/4 to 1/2 teaspoon hot red pepper sauce; cook 1 minute longer until heated through.
  15. Makes about 1 1/2 cups.

Printable Recipe Card

About Tex-Mex Chili Meatballs with Zesty Salsa

Course/Dish: Beef, Chili
Regional Style: Mexican
Other Tag: Quick & Easy


You May Also Like:



Leave a Comment

Kicked Up Hot Dog And Hamburger Recipes To Enjoy All Summer Long

Kicked Up Hot Dog and Hamburger Recipes To Enjoy All Summer Long

Kitchen Crew

Hamburgers and hot dogs are a summer staple. When have you attended a BBQ and not been asked hamburger or hot dog when it came time for eating? After a...

22 A+ Back-to-school Recipes

22 A+ Back-To-School Recipes

Kitchen Crew @JustaPinch

It's time to go back, back, back to school again! Check out these quick and easy dinner recipes that the entire family (yes, we said entire family...even the picky eaters)...

24 Perfect Grilling Out Recipes

24 Perfect Grilling Out Recipes

Kitchen Crew @JustaPinch

Grilling season is here! This is your one-stop shop for all the grilling recipes you need to make your Spring and Summer cookouts absolutely awesome!