A flavorful twist on classic meatballs, these Tex-Mex inspired delights are perfect for gatherings or family dinners.
Preheat your oven to 350°F (175°C) and line a baking sheet with nonstick aluminum foil.
Using nonstick foil makes cleanup easier and prevents sticking.
In a small bowl, combine the bread crumbs and milk, letting them soak until the milk is absorbed.
This step ensures the meatballs stay moist and tender.
In a large mixing bowl, combine the ground beef, soaked bread crumbs, egg, cumin, oregano, cayenne pepper, and garlic powder. Mix until well combined.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Using a small ice cream scoop can help create evenly sized meatballs.
Bake the meatballs in the preheated oven for 20 minutes, or until fully cooked.
Check for doneness by ensuring the internal temperature reaches 160°F (71°C).
In a large skillet, combine the chili sauce and beef broth, heating over medium heat until simmering.
Stir occasionally to prevent the sauce from sticking to the skillet.
Add the baked meatballs to the skillet, cover, and simmer for 10 minutes, stirring occasionally.
Simmering allows the meatballs to absorb the flavors of the sauce.
Remove the cover and cook for an additional 5 minutes to thicken the sauce.
If the sauce is too thick, add a splash of broth to adjust the consistency.
Serve the meatballs warm, garnished with fresh herbs if desired.
Pair with rice or tortillas for a complete meal.
Continue in our app for the best experience
