Southwest Meatballs Recipes

TEX MEX MEATBALLS

Steps:

• Line 2 baking sheets with parchment paper. Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes.
• Heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels. Serve over rice, in tacos or as appetizers, recipes follow.
• To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer.
• To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes.
• For meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. Sprinkle with chopped cilantro and add a wedge of lime to each plate.
• For meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Fold up and serve.
• For meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put the bowl on a platter and surround the bowl with 25 meatballs. Stick toothpicks into some of the meatballs. Put some spare toothpicks in a container and put on the platter. Garnish with cilantro leaves.

SOUTHWEST MEATBALL SKILLET

Steps:

• In a large bowl, combine turkey, egg whites, bread crumbs, salt and pepper and mix well. Shape into 16 meatballs, each about the size of a golf ball. In a large skillet, heat oil on medium-high. Add meatballs and cook for 3 to 5 minutes, turning frequently, until browned on all sides. Add corn, beans, tomatoes, broth, lime juice and cumin and mix well. Reduce heat to medium, partially cover and cook for an additional 3 to 5 minutes, until meatballs are cooked through. Stir in cilantro and serve.

SOUTHWESTERN MINI TURKEY MEATBALLS

Steps:

• In a bowl Mix together yogurt, salsa, cumin and chipotle chili powder. Set 1 1/2 cups aside in the refrigerator.
• In another bowl mix together turkey, crushed chips, egg, remaining seasoned yogurt, cilantro, corn, black beans. Using a small scoop spoon, make tablespoon sized balls, and place on a lightly greased shallow baking sheet and bake in a preheated 400 degrees F for 20-25 minutes or until lightly browned.
• Serve meat balls on shredded lettuce with reserved sauce for dipping.

SOUTHWEST MEATBALLS

Steps:

• Put the bread in a large bowl with the milk and let soak until the liquid is absorbed. Add the beef, eggs, black pepper, onion, garlic, and parsley.
• Thoroughly mix the ingredients. Shape the mixture firmly into 50 (1 inch) meatballs, placing 1 olive in the center of each meatball.
• Put the meatballs in a 9x13-inch baking dish. Bake at 350°F for 25 minutes or until meatballs are cooked through.
• Remove the meatballs with a slotted spoon and put in a 4 quart sauce pot. Add the salsa. Cook over medium heat until hot and bubbling. Serve with toothpicks.

IMPOSSIBLE™ SWEDISH MEATBALLS

Steps:

• Combine Impossible Burger, bread crumbs, milk, 1 tablespoon Worcestershire sauce, grated Parmesan, 1 teaspoon salt, and black pepper in a medium bowl. Form into 1- to 2-inch meatballs.
• Heat oil in a large nonstick skillet and cook meatballs until golden brown, 3 to 5 minutes per side, about 10 minutes total. Rotate as needed and adjust heat if they are cooking too quickly.
• Add mushrooms to the skillet. Whisk Greek yogurt into the vegetable broth and pour around the meatballs. Cover with a lid and allow to simmer for 10 to 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add egg noodles and cook until tender, 7 to 9 minutes. Drain and set aside.
• Whisk half-and-half and cornstarch together in a small bowl. Whisk into the broth until evenly combined. Increase heat and bring to a low simmer, stirring occasionally, until sauce thickens. Stir in the remaining Worcestershire and salt. Taste the sauce and adjust seasonings as needed.
• Stir in the cooked noodles and serve with a sprinkling of fresh parsley over the top.

SOUTHWEST MEATBALL SALAD

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat.
• Add onion and chili powder; cook about 5-7 minutes, stirring frequently until onion is tender and well coated with chili powder.
• Remove from heat and let cool slightly.
• Spoon onion into large bowl; wipe out skillet and set aside.
• To the onions, add ground beef, bread crumbs, egg, and salt; blend well.
• Shape mixture into 1-inch balls.
• To skillet, add 2 tablespoons oil and heat over medium-high heat.
• Add meatballs and cook until well browned on all sides.
• Stir in taco sauce and tomato; bring to a boil.
• Reduce heat and simmer 5-10 minutes.
• To serve: On individual plates, arrange lettuce; spoon meat ball mixture over lettuce; sprinkle with cheese.
• Serve immediately.