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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Mexican Meatballs

From The Star of Texas Cookbook

Ingredients: 

1 pound finely ground lean beef
1 cup Italian-seasoned breadcrumbs
1 egg, beaten
¾ cup half-and-half
1 small onion, minced
1 Tablespoon butter
2½ Tablespoons chopped chipotle chili
½ teaspoon crushed oregano
Salt to taste
Butter and oil for frying

Recipe directions: 

Combine all ingredients and mix thoroughly. Shape into 1-inch balls. Heat butter and oil in a heavy skillet. Sauté meatballs until browned. Serve from a chafing dish with toothpicks. These freeze well. Thaw and reheat in a covered pan or microwave dish. Yields 80-90 meatballs.

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