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Prep Time: 14 Minutes Cook Time: 15 Minutes |
Ready In: 29 Minutes Servings: 6 |
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Everybody loves meatballs and these are a cinch to make. All you need is a jar of salsa for their almost-instant sauce. They are good served over garlic rice (just cook a minced garlic clove or 2 in with standard rice). Ingredients:
1/4 cup milk |
1 egg |
2 tablespoons cajun seasoning or 2 tablespoons tex-mex seasoning |
salt, to taste |
1 slice bread |
1 1/2 lbs extra lean ground beef |
1 tablespoon vegetable oil |
1 sweet pepper, seeded and cut into strips |
3/4 cup salsa (mild or medium) |
1/3 cup water |
grated cheddar cheese (optional and to taste) |
chopped fresh coriander (optional and to taste) |
Directions:
1. In a medium bowl, using a fork, whisk together milk, egg, Tex-Mex seasoning and salt. Tear bread into tiny pieces, dropping them into milk mixture; stir well. Let stand for 5 minutes until mushy. Add meat and coriander. With fork, stir just until blended (do not over mix or meatballs will be tough).
2. Form meat into about forty 1-inch (2.5-cm) meatballs. In a large non-stick skillet, heat oil over medium heat. Cook meatballs, in two batches if necessary, for 7 to 8 minutes, until mostly browned all over.
3. Return all meatballs to skillet. Stir in red pepper, salsa and water. Reduce heat to medium-low; cook, covered, stirring once or twice, for 3 to 5 minutes, until meatballs are cooked through.
4. Served topped with the cheese and coriander if desired.
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