MEATBALL RECIPES: Spicy Mexican Meatballs . . . Brad's Meatball Soup
Spicy Mexican Meatballs
½ pound 93 percent lean ground beef
½ pound ground turkey breast
2 egg whites
¾ cup finely crushed baked tortilla chips
½ cup finely minced yellow onion
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
3 tablespoons chopped pickled jalapenos, drained
1 cup canned red enchilada sauce, divided
Chopped fresh cilantro, for garnish
Preheat oven to 425 degrees. Spray an 18- by-13-inch jelly roll pan with nonstick spray coating.
Mix together beef, turkey, egg whites, crushed chips, onion, chili powder, cumin, salt, pepper, jalapenos and Zc cup enchilada sauce in a large mixing bowl. Blend well and then shape into 1½-inch meatballs. Place meatballs on prepared jelly roll pan. Bake 10 to 12 minutes.
Carefully remove meatballs and place in a decorative heat-proof serving dish (about 11-by-8-inches). Drizzle with remaining enchilada sauce and bake an additional 5 to 10 minutes or until meatballs are done and cooked to 165 degrees. Sprinkle with chopped cilantro before serving.
Yield: 30 meatballs (about 15 appetizer servings).
Approximate nutritional analysis per 2-meatball serving: 72 calories, 44 percent of calories from fat, 3 grams fat (1 gram saturated), 19 milligrams cholesterol, 5 grams carbohydrates, 6 grams protein, 123 milligrams sodium, less than 1 gram dietary fiber.
Brad’s Meatball Soup
½ to ¾ pound spicy venison breakfast sausage (see note)
½ to ¾ pound venison burger (see note)
½ to 1 teaspoon cumin
1½ teaspoon salt
1½ teaspoon pepper
¼ cup oatmeal
Dash or two each of Worcestershire sauce and Liquid Smoke
Pinch of crush red pepper flakes (to taste)
1 14½-ounce can green beans (see note)
1 14½-ounce can sliced carrots, drained
1 carton organic beef broth
1 pint diced tomatoes
1 pint tomato juice
½ cup pearled barley or ½-inch bundle fettuccine noodles (whole wheat), broken up
For meatballs: Mix together ingredients and form into ½- to ¾-inch balls; brown in olive oil in a soup kettle.
Once browned, remove meatballs from pot. Add 1 medium onion, chopped, and more olive oil if necessary. Caramelize onions. Add 1 minced clove garlic. Return meatballs to pot and add remaining ingredients.
Simmer soup on low heat for 1 to 1½ hours, stirring so ingredients won’t stick to bottom of pot. Add beef broth or water as needed.
Note: Jimmy Dean pork sausage and lean hamburger can be substituted for venison sausage and burger; other vegetables such as whole-kernel corn, peas and cauliflower also can be used.