Mexican Meatballs over Rice

Meatballs are one of those many foods that can be quite versatile. For me, they fall under the category of Blank Slate foods. Meaning you can basically turn a pile of meat into whatever you want to; be it Italian, Asian, Mexican, etc.
Typically, we think of meatballs in one or two way: Spaghetti or on a sub sandwich. This recipe breaks a few of those boundaries with the classic meatball crowd. My husband had to warm up to the possiblity that meatballs could be consumed without pasta or bread surrounding them, You may come to find this struggle common in your household as well. My suggestion is to surprise them and just say "We're having Mexican tonight." It worked for me and the dish was a total success.
Hope you have the same results! Happy Eating!

Mexican Meatballs Over Rice


You will need:
Meatballs:
1 lb ground meat
1 Sweet Bell Pepper, diced
1/4 cup yellow onion, diced
1 small can of diced green chiles
1 clove garlic, minced
dash of salt and pepper, paprika, and cilantro
1/2 cup gluten free bread crumbs
2 Tbsp olive oil

Sauce:
1/2 Texas Pete Cha!
Juice from 1 Lime
1/4 cup Honey
-Mix well and set to side

1-2 cups of pre-cooked rice
1 8 oz can of black beans, drained and rinse
salt and pepper to taste


Directions:
-->In a large bowl, mix together meat and veggies. Form into balls. I use a tablespoon to measure the meat mixture out and then roll them into balls.
-->In a large skillet, heat oil on med-hi. Add the meatballs and cook for 5-8 minutes per "side", rotating them.
-->Remove meatballs from pan and place on paper towel to drain,.
-->Remove a third of the grease from the pan. Saute the black beans for 1 minute.
-->Return meatballs to pan and add the sauce. Simmer for 5 minutes.
-->Serve over rice and Garnishes: Avocados, Colby-Jack cheese, tortillas, salsa, sour cream.
Happy Eating!