Healthy Greek Ground Chicken Bowls
These flavorful Mexican-style beef meatballs are packed with aromatic spices, fresh cilantro, and a hint of jalapeño for a delightful kick. Baked to perfection in a vibrant sauce of Mexican-style tomatoes with green chilies, they make for a comforting and satisfying meal perfect for any weeknight. Enjoy this dish as a stand-alone delight or over rice for a complete culinary experience.
Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
Servings
4 servings (approximately 16-20 meatballs)
Keywords
Why This Recipe Delivers
- Bursting with authentic Mexican flavors and a gentle, enticing spice.
- A comforting and hearty meal that satisfies on any occasion.
- Quick to prepare and bakes directly in one skillet, minimizing cleanup.
- Highly versatile; serve with cilantro-lime rice, warm tortillas, or a fresh salad.
- An excellent way to enjoy lean ground beef in a new and exciting way.
Ingredients
- 450 grams (1 pound) lean ground beef
- 120 ml (1/2 cup) finely chopped onion
- 60 ml (1/4 cup) chopped fresh cilantro
- 1 jalapeño pepper, deseeded and finely chopped
- 1 clove garlic, minced
- 5 ml (1 teaspoon) ground cumin
- 5 ml (1 teaspoon) chili powder
- 2.5 ml (1/2 teaspoon) smoked paprika
- 2.5 ml (1/2 teaspoon) salt, or to taste
- 1 ml (1/4 teaspoon) black pepper, or to taste
- 240 ml (1 cup) shredded cheddar cheese
- 120 ml (1/2 cup) crushed tortilla chips
- 1 large egg, beaten
- 15 ml (1 tablespoon) olive oil
- 1 can (425 grams or 15 oz) Mexican-style tomatoes with green chilies
- Fresh lime wedges, for garnish
Instructions
- Preheat your oven to 190°C (375°F) and prepare your workspace by gathering all ingredients. This ensures a smooth cooking process.
- In a spacious mixing bowl, combine the ground beef, finely chopped onion, fresh cilantro, deseeded and finely chopped jalapeño, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix gently until just combined.
- Add the shredded cheddar cheese and crushed tortilla chips to the beef mixture. Use your hands to thoroughly incorporate all ingredients until they are evenly distributed, ensuring the cheese and chips are well blended into the meat.
- Pour the beaten egg into the mixture. Mix thoroughly until the egg is fully integrated. The egg acts as a crucial binder, helping the meatballs hold their shape beautifully during both searing and baking.
- Using clean hands, gently form the mixture into uniform, golf-ball-sized meatballs. Aim for consistency in size to ensure they cook evenly and present well on the plate.
- Heat the olive oil in a large, ovenproof skillet over medium heat on your stovetop. Ensure the oil lightly coats the bottom of the pan and is shimmering, indicating it's ready for searing.
- Carefully place the meatballs into the hot skillet in a single layer, making sure not to overcrowd the pan. Sear them for approximately 5 minutes, turning occasionally, until they are beautifully browned on all sides, creating a delicious crust that seals in flavor.
- Once seared, pour the entire can of Mexican-style tomatoes with green chilies directly over the meatballs in the skillet. Ensure the meatballs are mostly submerged in the vibrant sauce.
- Transfer the skillet immediately to the preheated oven. Bake for about 15-20 minutes, or until the meatballs are cooked through to an internal temperature of 71°C (160°F) and the sauce is bubbling and slightly reduced.
- Carefully remove the skillet from the oven. Serve the hot meatballs straight from the skillet, garnished generously with fresh lime wedges for an invigorating zesty finish that brightens the entire dish.
Tools You’ll Need
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Large ovenproof skillet
- Tongs or spatula
Essential Success Tips
- Do not overmix the meatball mixture; overworking the meat can result in tough, dense meatballs. Mix just until all ingredients are combined.
- Ensure your skillet is hot enough before searing the meatballs to achieve a beautiful golden-brown crust. This critical step locks in juices and develops rich flavor.
- For a uniform cook, make sure all meatballs are roughly the same size. A small ice cream scoop can be very helpful for consistent portions.
- Always taste a tiny cooked pinch of the raw meatball mixture and adjust salt and pepper if needed before forming all the meatballs.
- Don't overcrowd the skillet during searing; cook in batches if necessary. Proper spacing allows for excellent browning rather than steaming.
Professional Cooking Secrets
- For an extra layer of smoky depth, char the jalapeño over an open flame or under a broiler before deseeding and finely chopping it. This technique enhances its flavor profile significantly.
- To prevent the meatball mixture from sticking to your hands while forming, lightly dampen your palms with a little cold water. This makes shaping much easier and cleaner.
- A pinch of sugar (about 2-3 ml or 1/2 teaspoon) added to the tomato sauce can balance its acidity and enhance the overall sweetness and complexity of the sauce.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until thoroughly warm.
- For a milder version, omit the jalapeño entirely or substitute it with a milder green bell pepper.
- These meatballs are fantastic served over cilantro-lime rice, tucked into warm tortillas as tacos, or alongside a simple crisp green salad.
- To make this dish healthier, opt for lean ground beef (90/10 or 93/7) and consider slightly reducing the amount of shredded cheddar cheese.
Frequently Asked Questions
Can I make these meatballs ahead of time?
Yes, you can prepare the meatball mixture and form the meatballs up to 24 hours in advance. Store them covered in the refrigerator until you are ready to sear and bake them.
What if I don't have an ovenproof skillet?
If you don't have an ovenproof skillet, you can sear the meatballs in any large skillet on the stovetop. Once browned, transfer them carefully to a regular oven-safe baking dish before pouring over the tomato sauce and baking as directed.
Can I freeze these meatballs?
Cooked meatballs in their sauce can be frozen for up to 3 months in an airtight container. Thaw them overnight in the refrigerator and reheat gently. You can also freeze uncooked, formed meatballs on a baking sheet until solid, then transfer to a freezer bag; thaw before searing and baking.
Nutrition Facts (Per Serving)
Approximately 420 calories, 32g protein, 25g fat, 18g carbohydrates per serving (based on 4 servings with lean ground beef).
Allergy Information
Contains dairy (cheddar cheese) and gluten (tortilla chips, though many brands are gluten-free, assume standard for safety). For a gluten-free option, ensure your tortilla chips are certified gluten-free or use gluten-free breadcrumbs. For a dairy-free version, omit the cheese or use a suitable dairy-free alternative.
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