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.
Ingredients:
- 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
- Preheat smoker to 275F/135C.
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Combine all meatball ingredients, except olive oil, in a large bowl. Mix together. Shape into 15 meatballs.
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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.
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Add red enchilada sauce and simmer uncovered for 30 minutes until meatballs come to desired cooked temperature.
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Sprinkle cheese and coriander on top and serve over rice, lettuce or your favourite side.
- 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!