Recipe courtesy of Food Network
Mini Mexican Meatballs
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 235
- Total Fat
- 22
- Saturated Fat
- 3
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 36
- Sodium
- 110
- Total: 30 min
- Prep: 30 min
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.