Tex Mex Meatball Pie Recipes

TEX-MEX MEATBALL PIE

Steps:

• Heat oven to 375 degrees.
• Unroll pie crust on ungreased cookie sheet.
• Place meatballs on center of crust.
• Note: If your meatballs are large, cut them in half before placing on pie crust.
• In small bowl, mix corn and 1/2 cup of the salsa.
• Spoon corn mixture over meatballs.
• Fold edge of crust over filling (about 2 inches); ruffle decoratively.
• Bake 35-40 minutes or until crust is deep golden brown.
• Sprinkle with cheese.
• Bake 3-5 minutes longer or until cheese is melted.
• Top with lettuce and sour cream.
• Drizzle with remaining 1/4 cup salsa.
• Serve immediately.

MEATBALL PIE WITH POTATO CRUST

Steps:

• Combine beef,2 tablespoons of tomato sauce,egg,bread crumbs and salt.
• Shape into 1 inch meatballs.
• In a skillet,brown meatballs and drain fat.
• Stir in the rest of the tomato sauce,veggies,thyme and pepper -- simmer for 5 minutes.
• Press potatoes over the bottom of a 10x6 inch pan sprayed with PAM.
• Drizzle with oil and place under broiler until lightly browned.
• Spoon meatball mixture over crust and arrange cheese strips in lattice pattern on top.
• Bake at 375 for 20-25 minutes.

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.