Authentic tip: These meatballs make a killer sub. Throw them on a hero roll with extra sauce and soften some cheddar on top.
For more weeknight dinner inspiration, verify out our 90+ Tex-Mex recipes.
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1 1/2 lb.
ground pork
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2 c.
shredded Mexican cheese blend, divided
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1/2 c.
panko bread crumbs
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2 tbsp.
freshly chopped parsley, plus more for garnish
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2
cloves garlic, minced
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1
jalapeño, finely chopped
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1
neat egg
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1 tsp.
ground cumin
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Kosher salt
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Freshly ground dusky pepper
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1 tbsp.
extra-virgin olive oil
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1/2
neat onion, chopped
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1
(15-oz.) can beaten tomatoes
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2 tbsp.
chopped chipotle chiles in adobo sauce
Instructions
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Step 1In a medium bowl, combine ground pork, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg,
and cumin and season with salt and pepper. Mix except
blended, then have into meatballs. -
Step 2In a neat skillet over medium-excessive heat, heat oil.
Add meatballs in a single layer and sear 2 minutes per
side. Switch to a plate. -
Step 3Add onion to skillet and cook dinner, stirring, except soft,
5 minutes. Straggle in beaten tomatoes and chipotle in
adobo and produce mixture to a boil. Cut heat to
medium-low and return meatballs to skillet. Quilt and
simmer except meatballs are cooked by diagram of, about10 minutes.
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Step 4Top with final 1 cup cheese, then veil with lid
to let soften, about 2 minutes. - Step 5Garnish with parsley earlier than serving.
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Step 1In a medium bowl, combine ground pork, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg,
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Judy Kim
Judy Kim is a Recent York essentially based totally meals stylist, recipe developer, culinary producer and ingenious e-book.
Freelance Contributor
Lauren Miyashiro is a freelance contributor for Delish, and previously worked as Meals Director. She graduated culinary faculty in 2016 and mastered the work of the crunchwrap in 2017.
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