It’s January. In January, I need comforting, cozy food that’s easy to prepare, warm and a crowd pleaser. For my family, meatballs always do the trick. These little Mexican meatballs are flavorful (without being too spicy), super simple to prepare and quick cooking. This is the perfect week-night dinner. Perfect.
1 pound ground beef (or use ground chicken or turkey)
1/2 onion, chopped
3 cloves garlic, chopped
1 cup Panko (which are Japanese breadcrumbs but feel free to substitute with your favorite breadcrumbs)
1/2 cup Cheddar cheese, grated
1 can chopped green chiles
1 package of taco seasoning (or two tablespoons chili powder)
2 eggs, beaten
2 splashes milk
1-2 tablespoons Extra Virgin Olive Oil (EVOO)
2 cups prepared rice (I used brown rice)
Preheat oven to 425 degrees
In a medium bowl, combine ground beef, onion, garlic, Panko, cheese, green chiles, taco seasoning, eggs and milk. Roll into balls (I do golf ball size) and placed on a lightly greased baking pan (I always line with foil for easy clean up!). Drizzle EVOO over all of the meatballs. Roast in the oven about 20 minutes or until brown.
Serve over prepared brown rice with salsa spooned on top.