Ingredients 1 1/2 lb. ground beef 2 c. shredded Mexican cheese blend, divided 1/2 c. panko bread crumbs 2 tbsp. freshly chopped parsley, plus more for garnish 2 cloves garlic, minced 1 jalapeño, finely chopped 1 large egg 1 tsp. ground cumin Kosher salt Freshly ground black pepper 1 tbsp. extra-virgin olive oil 1/2 large onion, chopped 1 (15-oz.) can crushed tomatoes 2 tbsp. chopped chipotle chiles in adobo sauce This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
) slice them in half & place the sliced up meatballs and sauce onto one halfPut your cheese on top and place the other half of the roll on topReturn to the oven tray & put foil over the top - making sure to seal around the sides of the oven trayCook in the oven for 10 minutes until the cheese has melted
It was very easy and quick to do and the meatballs were really tasty. How to Make Lamb Meatballs. Using your hands, mix the garam masala and turmeric into the mince and then make into small meatballs, about the size of large grapes
I wasn’t intending to even make this recipe for spiced meatballs. And when you are cooking spiced meatballs as I have done in this particular recipe, the pan simmers away gently (with an added lid) to seal in the flavours
I have my Moorish Eggs recipe on here, but there are lots of variations out there on this basic idea with different cultural slants - Nigella does an Italian vibin' one in Nigelissimia, there's a Spanish one in the first Moro cook book, also Rick Stein has a Moroccan version (with lamb meatballs) in Mediterranean Escapes I think
We've used our awesome spicy Mexican meatballs and thrown them in with a rich tomato and red pepper sauce marbled with a velvety mozzarella and parmesan white sauce to make something very special indeed