Monday, July 11, 2011

Mexican Meatballs

Im not sure why these are called Mexican Meatballs because they are not the least bit spicy but they are yummy. This recipe is from my mother in law

1 lb ground beef
2 cans chicken and rice soup
1 egg
1/2 c. - 1c. bread crumbs (you can always use more if you need) - You can get whole wheat bread crumbs at Trader Joes
1 grated onion (I use 1/2 an onion)
1-2 celery stalks minced or a dash of celery salt
dash of parsley
dash of chili powder

chicken broth - set aside

Strain chicken bits and rice etc from soup broth and set broth aside.

In a bowl combine your chicken bits and rice, uncooked ground beef and all other ingredients except the bread crumbs. Mix ingredients together with your hands, add bread crumbs until the mixture stops sticking a lot but is still moist. You can add more than 1 cup if you need to.

Form mixture into small balls (smaller than the size you would make for cookies).
Put olive oil in a skillet (you can also use butter or a mixture of olive oil and butter)and cook until all sides of the meat balls are browned. I usually make sure they are cooked all the way through, add the reserved soup broth (its not enough and it cooks out so I add chicken broth so there is still some sauce). Simmer for 20 minutes. Serve over rice (I use brown rice)!


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