Mini Mexican Meatballs

Total Time:
30 min
Prep:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound meatloaf mix (a mixture of ground pork, veal and beef)
  • 1/2 cup plain dry breadcrumbs
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cumin
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • 1/2 cup vegetable oil
  • 1/4 cup Mexican crema
  • 2 tablespoons roughly chopped fresh cilantro
Directions
  • Gently mix the meatloaf mix, breadcrumbs, chili powder, oregano, cumin, egg, 1/2 teaspoon kosher salt and a few grinds of pepper until combined. Shape into 24 meatballs, about 1 heaping tablespoon per meatball.

  • Heat the oil in a large nonstick skillet over medium-high heat. Working in batches, fry the meatballs, turning occasionally until browned on the outside and cooked through, 5 to 6 minutes. Transfer to a paper-towel-lined plate to drain and sprinkle lightly with salt. Adjust the heat as needed while frying so the meatballs do not burn before cooking through.

  • Drizzle the crema over the meatballs and sprinkle with the cilantro.

  • Copyright 2016 Television Food Network, G.P. All rights reserved


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    Recipe courtesy of Trisha Yearwood