$Tex-Mex Chili Meatballs With Zesty Tomato Salsa recipe image$

Tex-Mex Chili Meatballs With Zesty Tomato Salsa

Author: chefs-mate Cooking Method: Baking Cuisine: Mexican, Tex-Mex Courses: Main Courses

Difficulty: Advanced

Servings: 4 Calories: 416.2

Description

These Tex-Mex Chili Meatballs offer a comforting twist on classic appetizers, blending lean ground beef with sharp cheddar, mild Monterey Jack, and fresh green chilies for a rich, savory bite. The meatballs are browned to perfection, developing a flavorful crust while remaining juicy inside. Paired with a vibrant, homemade zesty tomato salsa featuring roasted peppers and garlic, this dish balances heat and freshness beautifully. It's an ideal choice for casual gatherings, Super Bowl parties, or a hearty weeknight dinner served with crusty bread. The combination of warm spices and cool, acidic salsa creates a dynamic flavor profile that is both satisfying and approachable. Simple to prepare yet impressive to present, these meatballs are sure to become a family favorite.

Directions

Preheat the oven to 400ÃÂ°F (200ÃÂ°C).
In a 12-inch skillet over medium-high heat, add 1 tablespoon of vegetable oil.
Add the diced small onion and chili powder to the skillet.
Cook for about 10 minutes, stirring frequently, until the onion is tender and coated with the chili powder.
Remove the onion mixture from the skillet and transfer it to a large mixing bowl. Wipe the skillet clean.
To the bowl with the onions, add the ground beef, egg, chopped green chilies, bread crumbs, half of the Cheddar cheese, half of the Monterey Jack cheese, and salt.
Using your hands or a wooden spoon, blend all ingredients together until well combined.
Shape the meat mixture into 1 1/4-inch balls.
Place the tortilla wedges in a single layer on a jelly-roll pan or baking sheet.
Bake the tortilla chips for 10 minutes, or until crisp and golden. Remove from oven and set aside.
In the cleaned skillet over medium-high heat, heat the remaining 2 tablespoons of vegetable oil.
Add the meatballs to the skillet.
Cook for 15 minutes, turning frequently, until the meatballs are well browned on all sides and cooked through.
While the meatballs cook, prepare the Zesty Tomato Salsa by combining the diced tomatoes, diced medium onion, diced red pepper, diced green bell pepper, crushed garlic, and hot red pepper sauce in a bowl. Mix well.
Spoon the cooked meatballs into the center of a large serving platter.
Sprinkle the meatballs with the remaining Monterey Jack and Cheddar cheese.
Arrange tomato wedges and lettuce around the meatballs if desired.
Serve the meatballs with the baked tortilla chips and zesty tomato salsa.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 416.2kcal

% Daily Value *
Total Fat 25.7g40%
Saturated Fat 7.1g36%
Cholesterol 179.5mg60%
Sodium 132.1mg6%
Total Carbohydrate 7.5g3%
Dietary Fiber 2.6g11%
Sugars 3.8g
Protein 36.3g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the salsa, you can adjust the heat level by adding more or less hot red pepper sauce. Fresh cilantro can be added for extra freshness.

If you prefer a softer texture, you can bake the meatballs in the oven at 400ÃÂ°F for 15-20 minutes instead of frying them in the skillet.

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little water or broth to keep them moist.

Ensure the ground beef is lean to prevent the meatballs from becoming too greasy during cooking.

Tex-Mex Chili Meatballs With Zesty Tomato Salsa