Fiesta Meatballs

Everybody loves meatballs and these are a cinch to make. All you need is a jar of salsa for their almost-instant sauce. They are good served over garlic rice (just cook a minced garlic clove or 2 in with standard rice).

• Ready In: 29 mins
• Serves: 6

Ingredients

• 1⁄4 cup milk
• 1  egg
• 2  tablespoons  cajun seasoning or 2  tablespoons  Tex-Mex seasoning
•  salt, to taste
• 1  slice  bread
• 1 1⁄2 lbs  extra lean ground beef
• 1  tablespoon  vegetable oil
• 1  sweet pepper, seeded and cut into strips
• 3⁄4 cup salsa (mild or medium)
• 1⁄3 cup water
•  grated cheddar cheese (optional and to taste)
•  chopped fresh coriander (optional and to taste)

Directions

1. In a medium bowl, using a fork, whisk together milk, egg, Tex-Mex seasoning and salt. Tear bread into tiny pieces, dropping them into milk mixture; stir well. Let stand for 5 minutes until mushy. Add meat and coriander. With fork, stir just until blended (do not over mix or meatballs will be tough).
2. Form meat into about forty 1-inch (2.5-cm) meatballs. In a large non-stick skillet, heat oil over medium heat. Cook meatballs, in two batches if necessary, for 7 to 8 minutes, until mostly browned all over.
3. Return all meatballs to skillet. Stir in red pepper, salsa and water. Reduce heat to medium-low; cook, covered, stirring once or twice, for 3 to 5 minutes, until meatballs are cooked through.
4. Served topped with the cheese and coriander if desired.