While scrolling through a favorite blog recently, I read a new post that first had me thinking, “No way.”
It was a recipe for Mexican meatballs.
We all know meatballs are ITALIAN and should be made with MEAT (as opposed to the tofu version I saw not too long ago).
Being that my kids love anything Mexican OR Italian, I thought I’d give them a whirl for a fun Friday night. The original recipe called for wrapping the meatballs in bacon. That took so much time, and frankly, mine fell apart so I resorted to eating the bacon separately, which really wasn’t a bad thing. I changed it up in this version of the recipe, incorporating the bacon into the meatball itself. I also replaced the original breadcrumbs with panko because it’s lighter, crispier and, well, I like it better. However, feel free to use whatever you have on hand. That’s what cooking is all about.
1 lb ground chuck
1 lb chorizo sausage, casings removed
4 slices bacon, finely chopped
1 packet taco seasoning
1/2 cup panko or plain bread crumbs
1/4 cup jalapeno peppers, finely diced
2 eggs, slightly beaten
In a large bowl, incorporate all ingredients. Mix with your hands (my kids call it “mushing” it with your hands) until all ingredients are blended. Roll into 2-inch balls. Bake at 400°F for approximately 8 minutes, or until browned.
Serve with salsa and Mexican rice.
Nutritional Information: Calories Per Serving: 521, Calories from Fat: 337, Fat: 38 g, Trans Fat: 0.2 g (13 g Saturated Fat), Cholesterol: 163 mg, Sodium: 1311 mg, Carbohydrates: 12 g, Fiber: 1 g, Sugar: 1 g, Protein: 33 g
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