Tuesday, June 28, 2011



INGREDIENTS:      ( serves 10 )

225  g  93 percent  lean ground beef
225  g  ground  Turkey breast
2  egg whites
3/4  cup baked tortilla chips, finely crushed
1/2  cup yellow  onion, minced
1  tsp chili powder
1/2  tsp  cumin powder
Salt and coarsely ground black pepper, to taste
3  tbsp pickled, sliced jalapenos, drained
1  cup  canned red enchilada sauce, divided
Fresh coriander leaves, chopped, for garnishing

  • In a large mixing bowl, combine beef, turkey, egg whites, tortilla chips, onion, chilli powder, cumin, salt, pepper, jalapenos and 1/3 cup enchilada sauce. Blend well and then shape into 1-1/2  inch meatballs.
  • Spray a 18 -inch by 13- inch jelly roll pan with non-stick vegetables spray. Place meatballs on the jelly roll pan. Bake in a preheated oven at 218c for 10 minutes. Carefully remove meatbals and place in a heat- proof  serving dish.
  • Drizzle remaining enchilada sauce over and bake at 165c for an additional 5- 10 minutes until meatballs are done and cooked. Garnish with chopped coriander leaves and serve.
BRIGHT IDEA:  Serve the spicy  Mexican meatballs with brown spanish rice or spaghetti.

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