Ingredients with Measurements:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 cup beef broth
- 1 tbsp cornstarch
- 1 tbsp water
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon
- Small bowl
Step-by-step instructions:
1. In a mixing bowl, combine ground beef, breadcrumbs, milk, egg, chili powder, cumin, paprika, garlic powder, salt, and black pepper. Mix well with your hands and form into 1-inch meatballs.
2. Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs from skillet and set aside.
3. In the same skillet, add onion, red bell pepper, jalapeno pepper, and garlic. Cook until vegetables are softened, about 5 minutes.
4. Add diced tomatoes, green chilies, and beef broth to the skillet. Stir to combine.
5. Return meatballs to the skillet and bring to a simmer. Cover and cook for 20-25 minutes, or until meatballs are cooked through.
6. In a small bowl, whisk together cornstarch and water. Add to the skillet and stir until sauce thickens, about 2-3 minutes.
7. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 16g
Protein: 23g
Sodium: 890mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add 1 cup of cooked rice to the skillet to make a heartier meal.
- Use Italian seasoning instead of chili powder, cumin, and paprika for a different flavor profile.
- Add 1 can of drained and rinsed black beans to the skillet for added protein and fiber.
Tips and tricks:
- Wet your hands before forming the meatballs to prevent the mixture from sticking to your hands.
- If the sauce is too thin, add more cornstarch and water mixture until desired thickness is achieved.
- Serve with a dollop of sour cream or shredded cheese for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, sour cream, shredded cheese
Pairings:
- Serve with a side of Mexican rice and black beans.
- Pair with a side salad dressed with a lime vinaigrette.
Suggested side dishes:
Mexican rice, black beans, side salad
Troubleshooting advice:
- If the meatballs are falling apart, add more breadcrumbs to the mixture until it holds together.
- If the sauce is too thick, add more beef broth until desired consistency is achieved.
Food safety advice:
- Make sure the internal temperature of the meatballs reaches 160°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Southwestern cuisine is a fusion of Native American, Mexican, and Spanish culinary traditions. It is known for its bold flavors and use of spices like chili powder, cumin, and paprika.
Flavor profiles:
Spicy, savory, bold
Serving suggestions:
Serve hot with a side of Mexican rice and black beans.
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