Mexican Meatballs

Serve these Meatballs over Rice with a Spiced-up Tomato Sauce, or add them to this recipe for Mexican Meatball Soup.

MEXICAN MEATBALLS

• 1 lb Ground Beef (or other ground meat of choice...Turkey is great!)
• 1 Egg, beaten
• 1 cup cooked and cooled Rice
• 1 bag (single serving size) Doritos Nacho Cheese flavored chips, crushed 
• 1 TBL dried Onion (or use fresh, if you'd rather)
• 1 tsp Salt
• 1/2 tsp Ground Black Pepper
• 2 tsp Dried Oregano
• 1/2 tsp Cumin

1. Combine the meat with the egg until well blended
2. Add rice and mix with hands until nicely distributed
3. Add remaining ingredients
4. Form into small balls. (Quite small if using them for soup)
5. Place in a sided Stoneware baking dish, or on Parchment Paper if using a baking sheet (See notes)
6. Bake at 400° for 8-10 minutes for small size, or 12 minutes for larger size
7. Serve warm

Notes: 

~I always use Stoneware when I am making meatballs because I find that it will produce the best crispy edges. If you don't have any stoneware, then Parchment or a silpat mat is a good alternative.

~If desired, add cilantro to your mixture.

~This recipe can easily be doubled or tripled if needed.

To see where this recipe started, please visit this post.