Tex-Mex Enchilada Meatballs

Description: Searching for some inspiration that's a little different and fun?  These smoked Tex-Mex enchilada meatballs fit the bill!  Saucy, hearty and cheesy, this dish pairs great with rice, beans or even over a bed of finely shredded iceberg lettuce.   
  • 1 1/2 pounds beef mince
  • 2/3 cup finely chopped onion
  • 1 jalapeno, minced
  • 1/2 cup crushed corn chips
  • 1 large egg, lightly beaten
  • 1 tablespoon chopped coriander
  • 1 tablespoon The Feedlot Mexicue (or to taste)
  • 1 cup shredded Mexican cheese
  • 1 tablespoon sunflower or avocado oil
  • 1 batch of The Feedlot Enchilada Roja Sauce
    1. Preheat smoker to 275F/135C.  
    2. Combine all meatball ingredients, except olive oil, in a large bowl. Mix together.  Shape into 15 meatballs.
    3. Heat oil in a 12-inch cast iron pan over medium-high heat. Add meatballs and cook until lightly browned on all sides.  Do not cook through.
    4. Add red enchilada sauce and simmer uncovered for 30 minutes until meatballs come to desired cooked temperature.
    5. Sprinkle cheese and coriander on top and serve over rice, lettuce or your favourite side.
    Hot Tip:
    • This is a rather bold and heavy dish.  We recommend smoking with a heavier wood to get that nice smoke flavour that holds up.  Alternatively, you can always finish this off in the oven!