Fiesta Meatballs

Recipe by Annacia
READY IN: 29mins


  • 14
    cup milk
  • 1
  • 2
    tablespoons cajun seasoning or 2 tablespoons Tex-Mex seasoning
  • salt, to taste
  • 1
    slice bread
  • 1 12
    lbs extra lean ground beef
  • 1
    tablespoon vegetable oil
  • 1
    sweet pepper, seeded and cut into strips
  • 34
    cup salsa (mild or medium)
  • 13
    cup water
  • grated cheddar cheese (optional and to taste)
  • chopped fresh coriander (optional and to taste)


  • 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).
  • 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.
  • 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.
  • Served topped with the cheese and coriander if desired.