Albondigas ~ Mexican Meatballs


1/2 cup crushed corn chips

1/4 cup milk

1 small onion minced

2 cloves garlic minced

½ cup chopped cilantro

1 teaspoon cumin

2 eggs

1 1/2 teaspoons sea salt

1/2 teaspoon pepper

2 pounds ground beef

1 - 28 Oz can enchilada sauce

1 cup grated cheddar cheese

6" corn tortillas

Top with Sour cream, cotija cheese, sliced radishes, cilantro and, or avocados.

Preheat oven to 400 degrees.
Stir together chips and milk
Let stand 5 minutes.
Stir in onion, garlic, cilantro, cumin, eggs, salt and pepper.
Fold in beef.
Shape into 1 1/2" meatballs,
Evenly space meatballs on a baking pan.
Bake 10 - 12 minutes or until browned.
Transfer meatballs to a large skillet; add enchilada sauce.
Bring to a boil.
Reduce heat to medium and simmer, covered, 15-20 minutes or until cooked through.
Remove from heat,
Sprinkle on cheddar cheese, cover pan
Let stand for 5 minutes before serving.
Serve them with desired toppings, taco-style in tortillas or in Soup or as appetizers.
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