Ingredients
Scale
- 1 tablespoon olive oil
- 1/3 cup (45 grams) fine breadcrumbs
- 3/4 cup (180 milliliters) light flavored beer
- 1 red onion, finely diced
- Kosher salt and freshly ground black pepper
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 large egg
- 1 pound (450 to 500 grams) lean ground beef
- 1/2 cup plus 2 1/2 tablespoons (156 milliliters) canned tomato paste
- 15 ounces (about 430 milliliters) salsa
- Toppings such as sour cream, grated Cheddar, pickled jalapeños, chopped tomatoes, sliced green onion, corn chips, and cilantro
- Flour tortillas or prepared rice (optional)
Instructions
- Heat your oven to 400°F and lightly coat a sheet pan with a little oil.
- Stir together the breadcrumbs and 1/4 cup of the beer in a large bowl and set aside.
- Set a large cast-iron skillet or sauté pan over medium heat and add in 1 tablespoon of oil.
- Add in the onions, season with salt and pepper, and cook until tender and lightly golden brown, 3-4 minutes.
- Stir in the garlic, remove from the heat, and transfer half into the bowl with the breadcrumb mixture. Set aside to cool slightly.
- In a small bowl, stir together the chili powder, cumin, oregano, and red pepper flakes.
- Add half of this spice mixture into the breadcrumb mixture and stir well to combine.
- Add in the egg and ground beef, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and mix just until combined.
- Divide the mixture onto the prepared sheet pan into roughly 20 walnut-sized mounds and roll into meatballs.
- Bake the meatballs until cooked through, 14-16 minutes.
- Return the pan to medium heat and add in the remaining spice mixture. Cook for 1 minute to toast the spices.
- Deglaze the pan with the remaining 1/2 cup of beer.
- Stir in the tomato paste along with 1/2 cup of water and whisk until smooth.
- Stir in the salsa and turn down the heat to low.
- Add the meatballs into the sauce, cover, and bring to a simmer. Cook for 5 minutes.
- Top with sour cream, grated Cheddar, pickled jalapeños, chopped tomatoes, sliced green onions, corn chips, and cilantro. Serve with tortillas or rice if desired.
Notes
- If the mixture sticks to your hands, dampen them with water before forming meatballs.
- Use a cast-iron skillet for even heat distribution.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Skillet
- Cuisine: Mexican
- Diet: Kosher
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg