Mexican Meatballs

the best we've ever had.

  • 2 lbs Ground Beef
  • 1 Small Diced Onion
  • 1 Minced Poblano
  • 4 Minced Cloves Garlic
  • 1/2 Cup Chopped Cilantro
  • 1 + 1/2 Cups Fritos
  • 1/4 Cup Milk
  • 2 Eggs
  • 1 tsp Cumin
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 Can(s) Enchilada Sauce
  • 2 Cups Chicken Broth
  • 1 Tbs Sugar

Using a food processor, crush Fritos into small crumbs. Place crumbs into large bowl & add milk. Stir together & let sit for a few mins.

Add onion, poblano, garlic & cilantro to food processor & pulse until finely chopped.

Add to Fritos mix & stir together.

Add eggs & seasonings & form into balls.

Bake at 400 for approx 15 mins, or until lightly browned on top.

Meanwhile, combine enchilada sauce, chicken broth & sugar in large pot. Bring to simmer over high heat.

Add meatballs to sauce.

Bring to boil & stir. Simmer over medium heat for 15 – 20 mins, or until sauce is thickened.