John Myers
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Tex-Mex Pan with Filled Meatballs
The perfect tex-mex pan with filled meatballs recipe with a picture and simple step-by-step instructions.
For the pan:
- 150 g Canned kidney beans
- 100 g Corn in a can (alternatively yellow peppers)
- 120 g Long grain rice
- 250 ml Tomatoes happened
- 1,5 tbsp Honey
- 4 tbsp Ketchup spicy
- 1 tsp go. Dried oregano
- 0,25 tsp Cayenne powder
- 280 ml Vegetable broth
- Pepper salt
Meatballs:
- 300 g Ground beef
- 1 Egg yolk
- 15 g Breadcrumbs
- 25 ml Milk
- 2 tbsp Tomato paste
- 2 tbsp go. Chives
- 0,5 tsp Chili powder
- 0,5 tsp Garlic powder
- 6 tsp Cheddar grated for the filling
- 6 tbsp go. Grated cheddar as a topping
Preparation pan:
- Preheat the oven to 180 ° circulating air. Put the beans, corn (or paprika, diced into small cubes), rice, tomato sauce, honey, ketchup, all the spices and half of the broth in a heat-resistant dish approx. 16 x 25 cm. Mix everything cold and pepper and salt a little. Taste to see whether all of the seasoning is sufficient, possibly adding a little bit of everything.
- Place the pan in the oven on the 2nd rail from the bottom without covering it and cook for 35 minutes.
Meatballs:
- Prepare the balls during the above cooking time. To do this, mix the breadcrumbs with the milk and allow to swell a little. Then put them in a bowl along with all the other ingredients and mix well. Form 6 balls about 4.5 cm in size from the mixture. Plate this a little in the palm of your hand, place 1 teaspoon of grated cheddar in the center, close it again and roll it round.
Completion:
- When the rice and tomato mixture has been cooked for 35 minutes, take the mold out of the oven for a moment, pour in the rest of the broth, stir well, put the meatballs in, cover each with a well-heaped tablespoon of grated cheddar and put the mold back into place put back in the oven. Turn the temperature up to 200 ° and finish cooking for another 15 minutes.
- The side dish was a Mexican flatbread. The link for it: Mexican flatbread
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