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 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:
- Prepare the Baking Sheets: Line two baking sheets with parchment paper.
- 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.
- 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.
- Chill the Meatballs: Place the meatballs on the lined baking sheets and freeze for 10 to 15 minutes to firm them up.
- 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.
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 Italian Chicken Meatballs
- Pioneer Woman Drip Beef Meatballs
- Pioneer Woman Turkey Meatballs
- Pioneer Woman Whiskey Meatballs
- Pioneer Woman Porcupine Meatballs
Pioneer Woman Tex Mex Meatballs
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
- Prepare the Baking Sheets: Line two baking sheets with parchment paper.
- 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.
- Chill the Meatballs: Place the meatballs on the lined baking sheets and freeze for 10 to 15 minutes to firm them up.
- 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.
- 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.