Tiajuana Meatballs In Sauce Over Chili Cheese Rice Recipes

TIJUANA MEATBALLS WITH RICE

Tijuana meatballs with rice image

I got 27 meat balls out of this mixture, you're yield will depend on how big or small you make them. If you don't need that many meat balls, simple roll them into balls " do not do the Panko coating" and freeze in a single layer till they are froze solid then put them in a zip lock freezer baggie. When you are ready to...

Provided by Irisa Raina 9

Time 1h25m

Number Of Ingredients 20

Ingredients

FOR THE MEAT BALLS:
1 pound or so of ground chuck 80/20
1 cup salsa
1 large egg + 1 large yolk
2 cups panko "divided"
3 cloves roasted garlic "smashed"
1 medium jalapeno pepper " ½ seeded ½ not " chopped
¾ cup parmesan cheese + 1 cup panko
1 teaspoon sea salt
enough oil for frying the meat balls
FOR THE RICE:
1 cup or so of white rice
1/3 package from a 12 ounce bag of baby carrots
1 - 10 ounce can ro*tel " do not drain "
1 - 14.5 ounce can fire roasted tomatoes " do not drain"
1 tablespoon oil "for the rice"
1 teaspoon sea salt
2 tablespoons fresh ground pepper
1 tablespoon turbinado sugar
1 ro*tel can of water

Steps:

1. To make the meat balls:
2. Mix the meat with the salsa,1 cup Panko, egg, yolk, salt, jalapeno pepper & roasted garlic. Form into 1 inch balls and refrigerate.
3. Mix 1 cup Panko with ¾ cup fresh grated Parmesan cheese.
4. When you are ready to cook the meat balls, roll in the Panko & cheese mixture.
5. Fry till they are all nicely browned on all sides, but be careful not to overcook the balls as they could dry out.
6. To make the rice:
7. In a large skillet put the oil, get it hot and add the rice & carrots. Cook over a low/medium heat stirring constantly till the rice gets a sheen on it.
8. This should take about 5 minutes .
9. Add the Ro*tel and fire roasted tomatoes, salt, sugar and pepper, water and cook on low till the rice is done and almost all the liquid has been absorbed.
10. Check for seasonings: Kosher salt Fresh ground pepper

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