Cheesy Mexican Meatball Skillet with Salsa Puff Pastry Chips

Servings: 26 -28 Meatballs
Author: Dini from The Flavor Bender
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Mexican Meatball Skillet

  • 1 ½ lbs ground beef
  • ½ cup + 2 tbsp breadcrumbs substitute with GF breadcrumbs if required
  • 1 tsp paprika
  • ½ tsp cayenne
  • ½ tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cumin powder
  • ½ tsp salt
  • 3 tbsp chopped cilantro optional
  • ½ jalapeno finely chopped (or 1 serrano pepper if you like it spicier)
  • 1 egg

Cheesy Mexican Meatball Skillet

  • 24 oz Pace® Picante Sauce bottle
  • 3 oz Mozzarella Cheese freshly shredded
  • 3 oz Monterey Jack or Manchego cheese freshly shredded
  • Chopped cilantro
  • Oil

Salsa Puff Pastry Chips

  • 1 sheet of thawed puff pastry more if needed
  • 24 oz Pace® Salsa bottle you won't be using the whole bottle
  • Shredded cheese of your choice


  • Mix all the ingredients for the meatballs in a bowl, until combined.
  • Using a 1 inch scoop, portion the ground beef and form meatballs about 1.5 inches in diameter. (about 26-28 meatballs)
  • Heat a 9 inch skillet over medium high heat with some oil (olive oil or vegetable oil).
  • When the skillet is hot, brown the meatballs in batches (not more than 5 minutes for each batch). Set the meatballs aside.
  • Lower the heat to medium. Drain any excess oil in the pan, and add the Picante sauce to the skillet. Bring to a simmer.
  • Transfer the meatballs to the pan and cover well in the Picante sauce.
  • Cover the pan and let it simmer for about 10 minutes on medium heat (the meatballs should be cooked through). The meatballs can be frozen at this stage - just let them cool completely, cover and refrigerate or freeze.
  • When ready to serve, sprinkle shredded cheese over the meatballs in the skillet. The cheese will start melting as the meatballs and the Picante sauce will be hot.
  • Place the skillet under the broiler and let the cheese brown.
  • Remove from the oven when the cheese has browned, sprinkle fresh cilantro and serve immediately with Salsa Puff Pastry Chips and/or tortillas and guacamole.

Puff Pastry Chips

  • Preheat oven to 375°F.
  • Place the thawed puff pastry sheet on a floured surface and roll it out to make it thinner.
  • Slightly coat the puff pastry sheet with Pace® Salsa (mild or medium) and sparsely sprinkle some cheese on top and cut the sheet into desired shapes (I cut them into triangles using a pizza cutter).
  • Place the puff pastry "chips” on a parchment paper lined baking tray and bake in preheated oven for 15 - 20 minutes, until they are puffed up and golden brown in color.
  • Serve with Cheesy Mexican Meatball Skillet.