Tex Mex Meatballs Recipe

Form 2-tablespoon sized meatballs using a large cookie scoop. Tips - Use a cookie scoop for visual uniformity and this uniformity also ensures that cooking time will be uniform. You can use a smaller cookie scoop if desired and make smaller meatballs, noting that cooking time will be reduced.

To a large cast iron skillet or oven-safe skillet, add the olive oil, add the meatballs, and brown the meatballs over medium-high heat for about 4 to 5 minutes, flipping as necessary to ensure uniform browning on all sides. While meatballs are browning, quickly blend the sauce.

Chipotle Enchilada Sauce* - To the canister of a high-speed blender, add all ingredients. Start with 1 cup of reduced sodium chicken broth, and as desired or necessary for consistency, add additional broth.

Pour the enchilada sauce over the browned meatballs, reduce the heat to medium-low, and allow the meatballs to simmer uncovered for about 15 minutes, or until the sauce has thickened some and the meatballs are cooked through. Tip - If the sauce gets too thick, you can add a bit of additional chicken broth or water directly into the skillet to thin the sauce as desired.

Evenly sprinkle the remaining 1 cup of cheese. The cheese will melt just like this in about 5 minutes. You can cover the skillet with a lid for faster melting.

However, optionally, turn the broiler to high, and place the skillet under the broiler, and broil for about 3 to 4 minutes, or until the cheese is as golden browned as desired. Tips - This is optional, but make sure if you're broiling you don't turn your back on the stove or get distracted because food can burn in less than 1 minute under a broiler. You don't have to broil on the top rack and can broil a bit lower down which is a bit of insurance against burning.

Garnish with cilantro as desired and serve immediately. Extra meatballs will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.