Updated on Side Dishes

Pioneer Woman Tex Mex Meatballs

Pioneer Woman Tex Mex Meatballs

Tex-Mex Meatballs with Chef [Your Name] are made with ground beef, crumbled stale bread, milk, fresh cilantro, fresh flat-leaf parsley, chili powder, ground cumin, kosher salt, garlic powder, onion powder, freshly ground black pepper, eggs, pepper jack cheese, and olive oil. This delicious Tex-Mex Meatballs recipe creates a hearty dinner that takes about 35 minutes to prepare and can serve up to 8 people.

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Ingredients Needed:

  • 5 pounds ground beef
  • 1 1/2 cups crumbled stale bread (about 6 ounces)
  • 3/4 cup milk
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 4 large eggs
  • 1 pound pepper jack cheese, cut into small cubes
  • 1/4 cup olive oil

How To Cook Tex Mex Meatballs:

  1. Prepare the Baking Sheets: Line two baking sheets with parchment paper.
  2. Mix the Ingredients: In a large bowl, combine ground beef, bread crumbs, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, black pepper, and eggs. Mix well with your hands.
  3. Shape the Meatballs: Scoop out 1-tablespoon portions of the mixture, place a cube of pepper jack cheese in the center of each, and roll them into balls.
  4. Chill the Meatballs: Place the meatballs on the lined baking sheets and freeze for 10 to 15 minutes to firm them up.
  5. Cook the Meatballs: Heat olive oil in a large skillet over medium-high heat. Cook the meatballs in batches of about 25, turning to brown all sides (about 5 to 7 minutes per batch). Drain on paper towels.
Pioneer Woman Tex Mex Meatballs
Pioneer Woman Tex Mex Meatballs

Recipe Tips

  • Use Stale Bread: For the best texture, use stale bread or toast fresh bread lightly before crumbling. This helps the meatballs hold together better.
  • Chill the Meatballs: Freezing the meatballs for 10 to 15 minutes before cooking makes them easier to handle and helps them hold their shape while cooking.
  • Don’t Overcrowd the Pan: Cook the meatballs in batches. Overcrowding can cause them to steam instead of brown, resulting in less flavor.
  • Test for Seasoning: Before cooking all the meatballs, fry a small piece of the mixture to taste for seasoning. Adjust spices if needed.
  • Store and Reheat Properly: After cooking, cool the meatballs before freezing. When reheating, bake at 350°F to keep them juicy and warm without drying out.

How To Store & Reheat Leftovers

  • Refrigerate: First, let the leftover Tex-Mex meatballs cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 3 days.
  • Freeze: To freeze, let leftover Tex-Mex meatballs cool completely, then spread them out on a baking sheet and freeze for about 1-2 hours.
  • Reheating: To reheat leftover Tex-Mex meatballs place them on a baking sheet and bake in a preheated oven at 350°F for about 15 minutes, until heated through. This method keeps them juicy and flavorful.

Nutrition Facts

Serving Size: 1 meatball (approximately 50g)

  • Calories: 150
  • Total Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 55mg
  • Sodium: 320mg
  • Potassium: 200mg
  • Total Carbohydrate: 6g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 10g

More Pioneer Woman Recipe:

Pioneer Woman Tex Mex Meatballs
Print Recipe

Pioneer Woman Tex Mex Meatballs

Author: Rihab mimouni Cooking Method:Tex Mex Meatballs Cuisine:American Courses:Sides Recipe Keys: P Pioneer Woman Tex Mex Meatballs
Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time: 5 minutesTotal time:1 hour Servings:8 servingsCalories:150 kcal Best Season:Suitable throughout the year

Description

Tex-Mex Meatballs with Chef [Your Name] are made with ground beef, crumbled stale bread, milk, fresh cilantro, fresh flat-leaf parsley, chili powder, ground cumin, kosher salt, garlic powder, onion powder, freshly ground black pepper, eggs, pepper jack cheese, and olive oil. This delicious Tex-Mex Meatballs recipe creates a hearty dinner that takes about 35 minutes to prepare and can serve up to 8 people.

Ingredients

Instructions

  1. Prepare the Baking Sheets: Line two baking sheets with parchment paper.
  2. Mix the Ingredients: In a large bowl, combine ground beef, bread crumbs, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, black pepper, and eggs. Mix well with your hands.
  3. Chill the Meatballs: Place the meatballs on the lined baking sheets and freeze for 10 to 15 minutes to firm them up.
  4. Shape the Meatballs: Scoop out 1-tablespoon portions of the mixture, place a cube of pepper jack cheese in the center of each, and roll them into balls.
  5. Cook the Meatballs: Heat olive oil in a large skillet over medium-high heat. Cook the meatballs in batches of about 25, turning to brown all sides (about 5 to 7 minutes per batch). Drain on paper towels.

Notes

  • Use Stale Bread: For the best texture, use stale bread or toast fresh bread lightly before crumbling. This helps the meatballs hold together better.
  • Chill the Meatballs: Freezing the meatballs for 10 to 15 minutes before cooking makes them easier to handle and helps them hold their shape while cooking.
  • Don’t Overcrowd the Pan: Cook the meatballs in batches. Overcrowding can cause them to steam instead of brown, resulting in less flavor.
  • Test for Seasoning: Before cooking all the meatballs, fry a small piece of the mixture to taste for seasoning. Adjust spices if needed.
  • Store and Reheat Properly: After cooking, cool the meatballs before freezing. When reheating, bake at 350°F to keep them juicy and warm without drying out.