Fajitas style meatballs

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 600, total fat 26 G., saturated fats 8 G., proteins 35 G., carbohydrates 53 G., fiber 3 G., cholesterol 136 mg, sodium 945 mg, sugar 5 G.

While many meatball recipes call for a slice of white bread to be added to the ground meat, this version uses tortilla chips. The finished meatballs are served with fried bell peppers and onions (a popular fajita ingredient), rice, sour cream, and crumbled Mexican cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g small sweet peppers, quartered and seeded
1 onion, sliced into thick rings
2 tbsp olive oil + extra for greasing the baking sheet
1 wheat tortilla, 20 cm in diameter.
1 cup parboiled white rice
0.5 cup salsa (hot or not)
600 g of ground beef
1 large egg
2 tsp chili powder
1 tsp ground cumin
Sour cream, pickled jalapeño rings, and crumbled cotija or queso fresco cheese, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, meatballs, salsa sauce, long-grain rice, queso fresco cheese, chili seasoning, cumin

Cooking the dish according to the recipe:

Position oven racks in the middle and upper thirds of the oven; preheat oven to broil. Line two baking sheets with foil. On one of the sheets, toss the bell peppers and onions with olive oil and a generous pinch of salt and black pepper. Roast on the middle rack, stirring occasionally, until the vegetables are crisp-tender and lightly charred, 15 to 20 minutes.
Meanwhile, tear the tortilla into small pieces and combine in a large bowl with 1/4 cup hot water. Mix thoroughly and set aside to soften, about 5 minutes.

Combine the rice, salsa, 2 cups water, and a pinch of salt in a medium saucepan. Bring to a boil, stir well, and cover. Reduce heat to low and simmer until the rice is tender but still firm, about 15 minutes. Remove the lid and stir well.
Grease a second baking sheet with olive oil. Using your fingers, crush and crumble the soaked tortilla pieces in the bowl. Add the ground beef, egg, chili powder, cumin, 3/4 teaspoon salt, and a few grinds of freshly ground black pepper; mix thoroughly. Form into 16 meatballs, about 2 tablespoons each. Place on the greased baking sheet. Broil on the top rack of the oven until the meatballs are golden brown and cooked through, 8 to 10 minutes.
Divide the rice among bowls. Top with meatballs, peppers, and onions. Serve with sour cream, jalapeños, and cheese.

Categories:

recipe / Grill in the oven / Summer dishes / Dinner / Calorie content of prepared meals / Main courses / Cereals, legumes / Meat / Vegetables and mushrooms / / Food Network - recipes / Tex-Mex