Sweet-and-Sour Tex-Mex Meatballs

Makes 4 to 6 servings


Active time: 20 minutes


Start to finish: 45 minutes

VARIATION

Substitute ground chicken or turkey for any or all of the meats.

These meatballs are cooked in a combination of jalapeño pepper jelly and bottled chili sauce, which have sweet and sour flavors. Crushed tortilla chips add crunchy texture.

2 tablespoons olive oil

1 small onion, finely chopped

1/2 red bell pepper, seeds and ribs removed, and finely chopped

4 garlic cloves, minced

1 large egg

1 (8-ounce) can tomato sauce, divided

3/4 cup crushed tortilla chips

3 tablespoons chopped fresh cilantro

3 tablespoons canned diced mild green chiles, drained

1 tablespoon dried oregano

2 teaspoons ground cumin

3/4 pound ground chuck

1/2 pound ground pork

Salt and freshly ground black pepper to taste

1/2 cup chili sauce

1/2 cup jalapeño pepper jelly

Vegetable oil spray

1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.

2. Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Combine egg and 2 tablespoons tomato sauce in a mixing bowl, and whisk until smooth. Add crushed tortilla chips, cilantro, chiles, oregano, and cumin, and mix well.

3. Add 1/2 of onion mixture, beef, and pork, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.

4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. While meatballs brown, add remaining tomato sauce, chili sauce, and jelly to the onion mixture remaining in the skillet, and bring to a boil over medium-high heat, stirring occasionally.

5. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes. Season to taste with salt and pepper, and serve immediately.

Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat in a 350°F oven, covered, for 15 to 20 minutes, or until hot.