Stubb’s Recipe Contest: Mexi-Mini Meatballs

Mexi-Mini Meatballsminimeximeatballs

Submitted by Thomas D.

Makes 30 meatballs

Ingredients:

  • ½ cup black beans
  • ½ cup corn
  • 1 14.5 oz can diced tomatoes
  • 1/4 cup onion, chopped
  • 3 tbs cilantro, chopped, plus more for topping
  • 1 tsp chipotle chili powder
  • 1 tbs lime juice
  • 1 lb chorizo sausage
  • 1 lb ground pork
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/3 cup panko breadcrumbs
  • 1 bottle Stubb’s Spicy Legendary Bar-B-Q Sauce
  • jalapeno peppers, sliced for topping

Instructions:

  1. Preheat oven to 400.
  2. In bowl add black beans, corn, tomatoes, onion, chili powder and lime juice. Mix well and refrigerate to chill.
  3. In a bowl mix together chorizo and ground pork. Mix in the paprika, cumin, garlic powder, salt, and panko breadcrumbs. Roll mixture into small balls, about 1” each.
  4. Place meatballs on a baking sheet and coat with Stubb’s Spicy Legendary Bar-B-Q Sauce. Bake for 15 minutes or until cooked through.
  5. Top cooked meatballs with black bean salsa and slices of jalapeno peppers. Sprinkle with chopped cilantro.

 

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