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Quick and Easy Recipe

Tex-Mex Meatballs

1 1/2 lb.

ground beef

2 c.

shredded Mexican cheese blend, divided

1/2 c.

panko bread crumbs

2 tbsp.

freshly chopped parsley, plus more for garnish

2

cloves garlic, minced

1

jalapeño, finely chopped

1

large egg

1 tsp.

ground cumin

Kosher salt

Freshly ground black pepper

1 tbsp.

extra-virgin olive oil

1/2

large onion, chopped

1 oz.

(15-oz.) can crushed tomatoes

2 tbsp.

chopped chipotle chiles in adobo sauce.

Directions:

In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs. In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate. Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes. Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes. Garnish with parsley before serving.📷




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