Yesterday for dinner I made Mexican Meatballs. I have made this over the years dozens of times. It was always a family favorite and I thought that for some of you it could be too. It's really quite quick to make, either making the meatballs ahead of time and adding the sauce just before baking or else putting it together all at once. I would say it would be a total of a half hour to make.
I guess I've watched a lot of cooking shows in my time and one of the really good ideas that I've picked up is making meatballs with a ice cream scoop. I prefer a scoop not too big, so that there is more sauce with each meatball.
The other trick that I've discovered and not I can't live without is parchment paper. It just makes clean up a breeze. After the meatballs have finished baking, I just fold the paper and the drippings together, throw the paper in the trash and give the pan a quick wash.
The sauce ingredients are so simple. If you don't have tex mex cheese, don't fret, I've used cheddar that I've grated myself for most of the years that I've made it. Now I'm just getting a bit lazy and I like the added zip of the tex mex cheese. I also usually add more salsa because we like it zippier.
After you put the dish together you have an hour to make some rice. At this point I start some brown rice. We only eat brown rice now. We like its chewy texture and it is just so much healthier. Really once the sauce is on, no one would miss white rice if that is what you are used to.
Terrence and Bea stopped in just before we were ready to eat and so I quickly put a few extra plates out. This dish can easily be doubled and put one casserole of it in the freezer. The plate you are looking at is Bea's. We were already eating and I said "Oh Shoot, I wanted a picture, don't eat yet . . who has the best looking plate?" Bea did. They all laughed at me. That's OK. I'm getting quite accustomed to that. She wanted to fix it up a bit, I should have let her. What is her steamed broccoli doing on top of her peas?
We like a bit of sauce on top of some tortilla chips and the guacamole is there because we like that with the chips.
1 1/2 lbs. lean ground beef
1 small chopped onion
1 clove garlic minced (or more if you like garlic)
a small handful of parsley . . . chopped (I've often used dried)
1 tbsp. taco seasoning (add more if you'd like it spicier)
Mix the meatball ingredients together. Make small meatballs and bake at 400 for 15 minutes.
Put the meatballs, (not the drippings) into a casserole dish and cover with the sauce.
1 can Tomato soup
1 can of Mushroom soup
1 to 1 1/2 cups of taco sauce depending on how hot you like it
1 cup of sliced mushrooms
1 1/2 cups of grated cheddar or tex mex cheese.
Add to the casserole and bake at 350 for an hour.
This recipe can be varied according to your family's taste.
Well, I'm off for my 30 minute walk.