This was
another Pinterest find from the “Cooking on the Ranch” blog. Love her blog and all of the recipes sound
fantastic.
I made the
meatballs as appetizers for the Mexican themed dinner we attended a couple of
weeks ago. However, I could definitely imagine them being served for dinner with some rice and a salad. They were so flavorful and
perfectly spiced – but not “hot” spicy.
Top them with the Queso Blanco – which is HEAVENLY. It is creamy and spicy and super easy and
quick to make. I will definitely make
the meatballs again – and I can think of a lot of ways to use the Queso Blanco –
including eating it directly from the bowl.
Ingredients
1.5 lbs lean
ground beef
1 cup bread
crumbs, or panko crumbs
½ C. milk
1 egg
½ yellow
onion, chopped
1 T. olive oil
2 T. chili
powder
1 T. cumin
1 t. coriander
1 T. paprika
1 t. garlic
powder
Salt and Pepper
to taste
Instructions
Preheat oven
to 375 degrees. Spray a baking sheet with Pam.
Combine the
meat and bread crumbs in a bowl. In a blender add the milk, egg, onion, olive
oil and spices. Whirl until well
combined and the onion is minced. Pour
in the bowl. Mix well with the meat and
bread crumbs. Once well mixed, form the
meat into small meatballs. Arrange meatballs on a baking sheet and bake 15 or
20 minutes.
To serve,
place meatballs on a serving platter and drizzle with the Queso Blanco. (recipe below)
Queso Blanco
Ingredients
½ lb White
American Cheese, roughly chopped into 1" pieces
2 oz. diced
green chilies (Like Ortega)
1 ½ tablespoon
pickled jalapeno slices, diced fine
2 tablespoons
juice from the pickled jalapenos
⅓ cup milk
¼ cup water
1 teaspoon
ground cumin
Instructions
Combine all
ingredients in a medium size glass bowl. Microwave for five minutes, pausing to stir
after every minute. Serve hot.
