Saturday, May 10, 2014

Mexican Meatballs

Bursts of flavor throughout these meatballs thanks to the salsa mixed in.  Easy to make for a weeknight meal or an appetizer or snack during the Stanley Cup playoffs.  

Mexican Meatballs

1# extra lean ground beef
1/3 cup Panko bread crumbs
1/4 cup salsa, I recommend hot to really take them up a notch
1 tsp sea salt
1/2 tsp freshly ground pepper
1 tsp chili powder
Place all the ingredients into a medium bowl.  Roll meatballs and place on a lightly greased baking sheet.  Bake for 20 minutes at 350°.  Serve on top Mexican rice (my recipe is below) or alone.

Mexican Rice

2 cups chicken broth
1 cup white rice
1 tbsp butter
1 tsp olive oil
2 tbsp onions, diced
1 clove garlic, minced
1/4 cup tomato paste
1/2 tsp cumin
1 tbsp parsley
salt to taste

In a medium sized pot, place chicken broth, rice and butter. Bring to a boil, stir one time, cover and turn the heat down to simmer and leave for 20 minutes. Remove from heat after 20 minutes and keep covered for another 10 minutes. While you're waiting, in a small pan heat the olive oil and cook the onions until translucent. Add in the garlic and cook for another minute. Stir in tomato paste, cumin and parsley. Mix into cooked rice and add salt if necessary.

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