Saturday, April 9, 2011

Warning: Spice ahead.... mexican meatballs

I like spice.  I think it's a good thing.  Sometimes I forget however that my boys are young and aren't used to it so much. 

Like tonight.  We had mexican meatballs that simmered in salsa verde.  The salsa verde is pretty spicy.  I like that.  And so I made it. 

The boys ate it (every bite of meatball for both of them) but kept saying, "Mom, this is spicy!"

So if you aren't a fan of spice, you might want to substitute red mild salsa instead.  It would still be pretty tasty.

1 lb ground beef
1/2 bread crumbs
1 tsp oregano
1 tsp cumin
1/2 tsp salt
1 egg
1 tsp garlic powder
1 carrot, shredded
1 small zucchini, shredded

1/2 jar salsa verde (or mild salsa if you prefer)

2 cups rice, cooked
1/2 TBSP lime juice
2 TBSP fresh cilantro

Mix ground beef with bread crumbs, oregano, garlic, salt and pepper, cumin,egg, carrot and zucchini.

Let chill for 1 hour to firm and marry the flavors.

Make ping pong ball sized meatballs out of them.  Bake at 400 for 20 minutes. (you can do this ahead and just warm them in the salsa later)

Warm the salsa and meatballs over medium low heat together, 10 minutes.

Yes, it makes way more than this... but I forgot
to take the pictures.

Cook your rice.  You can use instant, brown, white.... whatever.  I like the regular white rice in this recipe.  Then at the end of the cooking, add the lime, cilantro and salt and mix well.

Put the meatballs on the rice...


We were so enjoying the idea of dinner, we forgot to take pictures.  But we hurried and grabbed some before dinner was gone!

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