Mexican Meatballs
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons Banditos Sliced jalapeños
- 600g beef or pork mince
- 1/2 cup dry bread crumbs
- 1 large egg
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 25ml Banditos® Sweet Chilli and Onion Salsa Relish
- rice, cooked
How to make it
- Heat oven to 400° F.
- Heat 1 tablespoon of the oil in a large, preferably ovenproof skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and jalapeños slices and cook for 1 minute. Remove from heat; let cool.
- In a large bowl, combine the mince , bread crumbs, egg, salt, pepper, cumin, and onion mixture. Shape into 12 meatballs.
- Wipe out skillet, add the remaining oil, and heat over medium-high heat. Brown the meatballs on all sides, about 7 minutes total.
- If not using an ovenproof skillet, transfer the meatballs to a baking dish. Pour the salsa over the top. Bake until cooked through, about 25 minutes.
