Spicy Southwest meatballs are packed with flavor and go great on sandwiches, wraps, and Mexican meals. This recipe comes from one of those accidental success stories. I wanted to make some spicy meatballs and had everything except for the bread crumbs. Don’t you hate it when you don’t go through the cupboards before you start making something? I decided I could turn this recipe into a success or a disaster with another ingredient. I happened to have a bag of tortilla chips on hand so I decided to use crushed chips as my “bread crumbs”.
The end result was delicious! Seasoned ground beef, peppers, onions, tortilla chips and Mexican spices made these meatballs delicious. I served mine over a garden fresh salsa and put them on a soft tortilla wrap. Yum!
I made my meatballs “chunky style” with large pieces of peppers and onions.
- 1 lb ground beef
- 1 cup crushed tortilla chips
- 1 egg
- 1 jalapeno, diced
- 1 medium sized green pepper, diced
- ¼ cup white onion, diced
- 1 tablespoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- *Salsa to garnish & serve meatballs with
- Pre heat the oven to 350
- In a medium sized bowl mix together the beef, crushed chips & egg.
- Add peppers, onion, cumin, black pepper, chili powder & garlic powder.
- Mix well, it helps to use your hands.
- Create round balls & place them on a foil lined baking sheet.
- I choose to do "regular" to smaller sized meatballs & it yielded about 20 but quantity will vary depending on your sizes.
- Bake for 15 minutes & then serve hot.
- I had mine over fresh salsa & they taste great on a wrap or tortilla too.
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