MEXICAN MEATBALLS:
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
METHOD:
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
METHOD:
- 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.
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