Spicy Mexican Smoked Cheddar-Beef Meatballs

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READY IN: 35mins
Recipe by gailanng

Beef mixture can be made up to a day in advance and refrigerated, tightly covered. Or bake the meatballs up to two days in advance and refrigerate. Reheat at 350 degrees, covered, for 10 to 12 minutes, or until hot. From "The Meatball Cookbook Bible," by Ellen Brown.

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees. Line a rimmed baking sheet with heavy-duty aluminum foil and spray the foil with oil.
  2. Place bacon in a large skillet over medium-high heat. Cook, stirring occasionally, until bacon is crisp. Remove bacon from pan with a slotted spoon, and set aside. Discard all but 2 tablespoons bacon fat from skillet.
  3. Add onion, garlic and chiles to skillet and cook, stirring frequently, for 3 minutes or until onion is translucent. While vegetables cook, combine egg and milk in a mixing bowl and whisk until smooth. Add bread crumbs, Cheddar, cilantro, oregano and cumin and mix well.
  4. Combine onion mixture, bacon and beef, season to taste with salt and pepper, and mix well. Make mixture into 1 1/2 inch meatballs and arrange on the prepared pan. Spray tops of meatballs with vegetable oil spray.
  5. Bake meatballs for 12 to 15 minutes or until cooked through. Remove pan from oven and serve with salsa for dipping.

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