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Everyone who knows me, knows I have a vast love for all things ground beef. Any way I can have it, you can bet I will be having it. Enchilada pasta, lasagna bowls, gyros, and meatballs, like these Mexican Meatballs, just make dinner great. Little delicious balls of amazing, I normally serve them with a side of salsa, but I thought it would be fun to try them a different way, so I simmered them in some Campbell’s Soup for Easy Cooking in Mexican Style Tomato and I am soooooooo glad I did!
What I love about this dinner is that it packs a ton of flavor while still being simple enough to get on the table in 30 minutes! Using Campbell’s Mexican Style Tomato, the meatballs develop a deep spiced flavor that’ll leaving you wishing you didn’t have to wait those 30 minutes to eat, it smells so delicious!
The longest process in this recipe is just rolling all those meatballs together. I added a smattering of onion, garlic, cilantro, and seasonings, as well as whisked egg, which acts as a binder, keeping those little balls of yum together. Roll them and place them on a parchment-lined baking sheet and bake, then pop them in the prepared skillet with Campbell’s Mexican Style Tomato, beef broth, and zucchini and let simmer until you can’t stand it any longer, then enjoy!
These Mexican meatballs are the perfect weekend meal on a weeknight schedule, so enjoy those little nomnoms, because my family devoured them in just minutes, and then asked for more!
Ingredients
- 2 lbs. Ground Beef
- 2 Eggs whisked
- 1 C Onion minced
- ½ C Cilantro chopped
- 1 Serrano Pepper fine diced
- 2 Garlic Cloves grated
- 2 tsp Cumin
- 1 tsp Allspice
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- Dash Cayenne Pepper
- 1 Container Campbell's Mexican Style Tomato
- 2 C Beef Broth
- 1 Large Zucchini quartered and sliced thin
- 1 C Queso Fresco for garnish
- Cilantro for garnish
Instructions
- Preheat oven to 425 degrees, then line a large baking sheet with parchment paper.
- In a large bowl, combine the ground beef, eggs, onion, cilantro, serrano, garlic, cumin, salt, black pepper, and cayenne pepper. Roll into two inch balls and place on the baking sheet. Bake for 10 mins.
- While the meatballs are baking, prep a large fry pan with the beef broth and Campbell's Mexican Style Tomato, heat to boiling. Once boiling, add the zucchini and reduce to a simmer and allow to cook, uncovered.
- When the meatballs come out of the oven, transfer them to the fry pan with the sauce and allow to simmer for 10 minutes. Dish into bowls and top with the Queso Fresco and cilantro.
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Deedra says
I pinned this for later, I think my family would enjoy this a lot. Thank you and have a great day.
Noel says
I assume you mix the Serrano peppers with the meat because it is mentioned as an ingredient but was not mentuioned in the directions.
Karly says
Yes, that’s correct! Thank you for pointing that out!
Dawn says
Hi there.
These look delicious! Due to counting calories, any idea how many these have?
Thanks for any help.
I would LOVE to give these a try!
Karly says
Hi Dawn!
Depending on the fat content of the meat, and how much cheese you use per serving, it can be around 350-400 calories per serving!
Dawn says
Thank you so much for your quick reply! Very much appreciated. 🙂
I will definitely give these a try & see how we like them.
Thanks again!
Dawn says
Thank you so much for the quick reply! Very much appreciated. 🙂
I will definitely be giving these a try!
Thanks again.
Amy says
I just started eating red meat again…this is on the list!
#client
Chandra@The Plaid & Paisley Kitchen says
I love mexican food!! My hubby loves meatballs so this is a perfect dish for us!
GiGi Eats says
I have not made meat balls in quite some time!!! You just motivated me to whip out some ground meat 🙂
Michelle @ The Complete Savorist says
I’m a sucker for a meatball, whatever the flavor profile.
Heather at Basilmomma says
Great photography! I have used this sauce before- our family likes it!
Odelle Smith (U.K.) says
Mexican Meatballs
We’re are thoroughly enjoying these, all of the family ate this dish, coming back for second helpings!
Easy to follow recipe, taste amazing, these are on my weekly menu rotation…
Wonderful served with pasta or mash with roasted veg.
Great family meal, great taste, great recipe!
Many thanks,
Odelle Smith. (U.K.)