For the Meatballs:
INSTRUCTIONS:
- 2 eggs beaten
- 1 pound lean ground beef
- 1 pound uncooked ground chorizo sausage
- 1 teaspoon ground cumin
- 1 cup cooked rice I used brown basmati
- 1/2 cup chopped cilantro
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 28- ounce can crushed tomatoes with juice
- 4 small zucchini diced
- 2 cups cooked pinto beans or 1 14 1/2-ounce can pinto beans, drained
- ½ teaspoon to 1 fine sea salt
- ¼ teaspoon freshly ground black pepper
- Preheat oven to 400°F.
- To make the meatballs, add all ingredients (eggs through pepper) to a medium bowl and mix with your hands until combined. (Don't overmix or your meatballs will be tough!)
- Line a baking sheet with parchment paper or Silpat.
- With a 1 tablespoon scoop or standard tablespoon, scoop out meatball mixture on to a baking sheet - into ragged little mounds that are close to the same size. Now pick up one mound and gently roll it into a ball between your palms. Repeat with remaining mounds, arranging the meatballs very close together, but not touching.
- Bake 15-20 minutes until cooked through.
- In a large skillet, heat olive oil over medium heat until hot. Add onion and a pinch of salt; cook and stir until onion is translucent. Add cumin, oregano and tomatoes; bring to boil. Reduce heat and simmer 10 minutes. Add zucchini and pinto beans; cook 5 to 10 minutes more, to desired doneness. Remove from heat.
- When meatballs are cooked through, remove from oven and, with a slotted spoon transfer cooked meatballs to sauce. Gently stir to combine. Season to taste with salt and freshly ground black pepper, and, if necessary, reheat over medium-low heat.
- Serve alone or over rice, beans or pasta.
Source: Pinch And Swirl
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