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tijuana meatballs with rice

(1 rating)
Irisa avatar
Recipe by
Irisa Raina 9
@Irisa
New Iberia, LA

I got 27 meat balls out of this mixture, you’re yield will depend on how big or small you make them. If you don’t need that many meat balls, simple roll them into balls “ do not do the Panko coating” and freeze in a single layer till they are froze solid then put them in a zip lock freezer baggie. When you are ready to cook them, defrost them and then roll them in the breading and fry. These can be baked as well. The reason you should always “fry” rice before adding any liquid is 1. The oil keeps the grains from sticking together and 2. The slightly browned rice takes on a nutty flavor.

(1 rating)
yield 6 +
prep time 50 Min
cook time 35 Min
method Pan Fry

Ingredients For tijuana meatballs with rice

  • FOR THE MEAT BALLS:
  • 1 pound or so of ground chuck 80/20
  • 1 cup salsa
  • 1 large egg + 1 large yolk
  • 2 cups panko “divided”
  • 3 cloves roasted garlic “smashed”
  • 1 medium jalapeno pepper “ ½ seeded ½ not “ chopped
  • ¾ cup parmesan cheese + 1 cup panko
  • 1 teaspoon sea salt
  • enough oil for frying the meat balls
  • FOR THE RICE:
  • 1 cup or so of white rice
  • 1/3 package from a 12 ounce bag of baby carrots
  • 1 – 10 ounce can ro*tel “ do not drain “
  • 1 – 14.5 ounce can fire roasted tomatoes “ do not drain”
  • 1 tablespoon oil “for the rice”
  • 1 teaspoon sea salt
  • 2 tablespoons fresh ground pepper
  • 1 tablespoon turbinado sugar
  • 1 ro*tel can of water

How To Make tijuana meatballs with rice

  • 1
    To make the meat balls:
  • 2
    Mix the meat with the salsa,1 cup Panko, egg, yolk, salt, jalapeno pepper & roasted garlic. Form into 1 inch balls and refrigerate.
  • 3
    Mix 1 cup Panko with ¾ cup fresh grated Parmesan cheese.
  • 4
    When you are ready to cook the meat balls, roll in the Panko & cheese mixture.
  • 5
    Fry till they are all nicely browned on all sides, but be careful not to overcook the balls as they could dry out.
  • 6
    To make the rice:
  • 7
    In a large skillet put the oil, get it hot and add the rice & carrots. Cook over a low/medium heat stirring constantly till the rice gets a sheen on it.
  • 8
    This should take about 5 minutes .
  • 9
    Add the Ro*tel and fire roasted tomatoes, salt, sugar and pepper, water and cook on low till the rice is done and almost all the liquid has been absorbed.
  • 10
    Check for seasonings: Kosher salt Fresh ground pepper
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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