Monday, September 8, 2008

Mexican Meatballs

Mexican Meatballs are a great twist on a traditional recipe. If you don't like things really spicy then omit the jalapeno and use a mild salsa. These pack a mighty punch!

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.

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