How To Make Smoky Mexican Meatball Stew
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Serves:
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, seeded and diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 chipotle chili in adobo sauce, minced
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt, to taste
- Chopped fresh cilantro, for garnish
- Cooked rice or tortillas, for serving
Instructions
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In a large bowl, combine ground beef, breadcrumbs, cilantro, red onion, minced garlic, smoked paprika, chili powder, cumin, salt, and black pepper. Mix well and shape into meatballs.
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Heat vegetable oil in a large pot over medium heat. Add meatballs and cook until browned on all sides. Remove from pot and set aside.
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In the same pot, add diced onion, red bell pepper, jalapeno, and minced garlic. Cook until vegetables are softened.
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Add diced tomatoes, beef broth, tomato paste, chipotle chili, dried oregano, smoked paprika, cumin, and salt. Stir to combine.
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Return meatballs to the pot and simmer for 20-25 minutes, until meatballs are cooked through and flavors are well combined. Adjust seasoning if needed.
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Serve the smoky Mexican meatball stew over cooked rice or with warm tortillas. Garnish with chopped fresh cilantro.
Nutrition
- Calories : 348kcal
- Total Fat : 20g
- Saturated Fat : 7g
- Cholesterol : 96mg
- Sodium : 1266mg
- Total Carbohydrates : 15g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 27g
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