Cheesy Mexican Meatball Skillet with Salsa Puff Pastry Chips
Servings: 26 -28 Meatballs
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
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.