RHUM CHIPOTLE TEX-MEX MEATBALLS
A comforting Tex-Mex meatball recipe enhanced with our Chipotle Rum hot sauce and El Paso Tex-Mex spices, prepared with lean ground beef, jalapeno and chipotle peppers, onion and crushed tomatoes.
Serve with baguette or as a restaurant-style meatball sandwich.
A classic for the fall season and football tailgates!
500 g of lean ground beef
250 g of tex-mex cheese
1 seedless jalapeno pepper, finely chopped
1 onion, finely chopped
½ cup of panko breadcrumbs
1 tablespoon El Paso tex-mex seasonings
1 can (28 oz) of crushed tomatoes
¼ cup of finely chopped chipotle pepper in sauce
1 tbsp. of Rhum Chipotle hot sauce
Salt and pepper to taste
A baguette of bread
Parsley for garnish before serving
In a bowl, combine meat, egg, panko breadcrumbs and El Paso tex-mex seasonings. Season with salt and pepper and mix well.
Shape meatballs the size of golf balls.
In a large skillet, sear meatballs evenly and remove from heat.
In the same skillet, sauté the onion, jalapeno pepper for 2 minutes. Add can of crushed tomatoes, chipotle peppers, Rhum Chipotle hot sauce, salt and pepper and simmer on low heat for about 5 minutes.
Then add the meatballs and continue cooking over low heat for 15 to 20 minutes.
Remove from heat, add Tex-Mex cheese and place in oven on «broil» for 4-5 minutes.
Serve with bread and sprinkle with parsley.
Inspiration for your everyday life. For small and big events.