Let's Dig In!
It’s been some time since I prepared meatballs and seeing that my last meatball recipe remains the most popular post on this site I figured it was time for another meatball offering.
This time I’m went with a nacho theme by combining crushed tortilla chips, salsa and taco seasoning with the beef. Share them with you housemates or serve as an appetizer to the party crowd. They're extra good when you have a bowl of salsa beside them as a dipping sauce!
My only word of advice when preparing these meatballs is to be sure to crush the tortilla chips so they look like bread crumbs. You definitely don’t want anyone stuffing meatballs in their mouth and getting sharp shards of tortilla stuck in their gums. Ouch…big time!
Since we're on the topic of guests, the song "My Doorbell" by the White Stripes fits nicely with this cooking experience because with any appetizer you'll want to have these ready for eating before the they arrive and ring the doorbell.
Oven baked meatballs made with beef, crushed tortilla chips, salsa and taco seasoning
1 lb lean ground beef
½ cup crushed tortilla chips
½ onion, grated
¼ tsp garlic powder
2 tbsp salsa
1 tbsp taco seasoning
1 tbsp chopped fresh cilantro
In a large bowl combine, beef, crushed chips, onion, egg, garlic powder, salsa, taco seasoning and cilantro. Mix with hands until all ingredients are combined.
Measure 1 rounded tbsp of meat mixture and roll into a ball with the palm of you hands. Continue measuring and rolling with remaining meat mixture.
Place meatballs on a foil-lined baking sheet that has been sprayed with cooking oil. Bake, rotating sheet once, in a 425º F oven until meatballs are cooked through, about 16 to 18 minutes.
Serve with your favorite salsa or ketchup to dip meatballs into.
Volume: Makes 24 meatballs
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Brent Garell (The Kitchen Roadie)