Tex-Mex Meatballs
Try these meatballs if you want to have a little extra kick in every
bite! These meatballs are hearty enough to be served as an entree,
but they can also be served as a side dish.
Ingredients
- 1 pound of ground beef
- 1 packet of onion soup mix
- ½ cup of soft breadcrumbs
- 2 tablespoons of tomato paste
- 1 teaspoon of ground cumin
- 1 egg
- Oil for frying
- 1 can of baked beans 30 ounces
- 2 tablespoons of brown sugar
- 1 teaspoon of paprika
- ½ teaspoon of salt
- ¼ teaspoon of cayenne pepper or to taste
- 1 teaspoon of mustard powder
- 2 tablespoons of Worcestershire sauce
- 1 can of tomato puree 10 ounces
Instructions
- Mix beef, soup mix, breadcrumbs, tomato paste, cumin, and egg in a large bowl.
- It works best to use your clean hands to mix the ingredients.
- Roll the meat mixture into large meatballs, using about 2 tablespoons of meat per meatball.
- Using the oil, brown the meatballs on all sides in a frying pan.
- Turn often to avoid burning.
- Stir in the baked beans, brown sugar, paprika, salt, cayenne pepper, mustard, Worcestershire sauce, and tomato puree.
- Mix well, making sure that the meatballs are completely covered.
- Cook the meatballs on medium heat for 5 to 7 minutes.