Mexican Meatballs

Mexican Meatballs

Backyard Produce has recently started to carry grass fed, and/or organic meat, so I was so excited to finally get some ordered!  This week I ordered ground beef, (but upcoming blogs will include other of these healthy meats.)  This recipe came from needing to cook the defrosted meat, and my friends having a "fiesta night" that night.  Taco meat is a little too obvious, so I had to get a little creative.  Honestly, this was a huge hit and I will be making it again the next time I need to bring a mexican dish somewhere.  (Plus, it could be an appetizer or an entree!)

Meatball ingredients: 

1 pound ground beef

½ cup bread crumbs,

¼ cup cilantro, finely chopped

½ teaspoon oregano

2 tablespoons tomato paste

1 egg, scrambled

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon pepper

Sauce Ingredients:

1 can tomatoes with chilies

½ cup roasted tomatillo salsa

2 cloves garlic

¼ cup fresh mint

For Sauce:
Blend all of the sauce ingredients together and place them in a large saucepan or pot.  Bring the sauce to a boil and simmer while meatballs are being made.

Begin Meatballs:

Make the meatballs by combining all of the ingredients by hand. Form into about 2-inch balls.  Gently place meatballs into the sauce.

Allow meatballs into begin to cook in the sauce.  Turn about 5 minutes in.  Meatballs will need to cook about 15-20 minutes until meat is cooked.

You can serve the meatballs with a fork and/or tortilla chips as an appetizer or serve over white rice.

(Half of these were gone before they even got to the plates for dinner! Yum!)