Mexican Meatballs

I really enjoyed this recipe as it allowed me to explore other ingredients using meatballs.  Traditionally, I have only used them for a typical Italian dish, so this recipe definitely takes me a little out of my comfort zone.  Nevertheless, a wonderful surprise.

• Difficulty: Easy
• Category: Appetizer, Supper
• Cuisine: American, Italian, Mexican
• Cooking Method: Bake

Ingredients

Meatballs

• 1 tbsp oil
• egg
• 1/4 cup milk
• 1 tbsp oregano
• 2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 4 cloves of garlic
• 1/2 cup bread crumbs
• 1 lb ground beef
• 1/2 lb ground pork
• 1 lb monterey jack cheese (cut into cubes)
• 1 tbsp sour cream
• 1 tsp mayo
• 1 tbsp onions (chopped and minced)

Sauce

• 2 tbsp olive oil
• 14.5 oz diced tomatoes (1 can )
• 1 olive oil
• 1 medium onion (finely chopped)
• 3 garlic cloves

Instructions

Meatballs

1. Preheat oven to 375 degrees. Line a baking sheet with nonstick aluminum foil or parchment paper.
2. In a bowl, combine egg, milk, oregano, cumin, salt, pepper, garlic, breadcrumbs sour cream, and mayo and mix well.
3. Add the meat and mix well. Form into 12 1/2-inch meatballs.
4. Press a cube of cheese into the center of each meatball, making sure the cheese is securely in the center. Place on the prepared baking sheet. Bake for 15 minutes or until the center is cooked through to 165 degrees.

Sauce

5. Heat oil over medium-high heat in a large saucepan. Add the onion, reduce heat to medium and cook 8 to 10 minutes, stirring often or until onion is soft.
6. Add remaining sauce ingredients, bring to a boil, reduce heat to low and simmer 25 to 30 minutes or until thickened. Adjust seasoning as desired.
7. Pour over meatballs as needed. Serve.