This is a great recipe!! My husband's favorite. I use ground turkey instead of pork, and add a 1/4 teaspoon of ground red pepper to the meatballs to kick it up a notch. Over white rice, these are just delicious!!
These Mexican ground pork meatballs are an easy and economical way to bring a little Mexican flair to your dinner table.
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Other: 30 Minutes
- Calories: 471
- Calories from fat: 63%
- Fat: 33g
- Saturated fat: 11g
- Cholesterol: 141mg
- Sodium: 1,709mg
- Carbohydrate: 18g
- Fiber: 2g
- Sugars: 14g
- Protein: 2g
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 pound ground pork
- 1/2 cup dry bread crumbs
- 1 large egg
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 16-ounce jar salsa
- Heat oven to 400° F.
Heat 1 tablespoon of the oil in a large, preferably ovenproof skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and jalapeño and cook for 1 minute. Remove from heat; let cool.
In a large bowl, combine the pork, bread crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs.
Wipe out skillet, add the remaining oil, and heat over medium-high heat. Brown the meatballs on all sides, about 7 minutes total.
If not using an ovenproof skillet, transfer the meatballs to a baking dish. Pour the salsa over the top. Bake until cooked through, about 25 minutes.
Tip: If you're in the mood for soft tacos, set out corn or flour tortillas and shredded cheese with the meatballs. Otherwise simply serve them over rice.
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